Spinach, egg and two tomato salad

Spinach, egg and two tomato salad
Average rating: 3 out of 5 star rating

Bolied eggs, spinach leaves and two types of tomato make this tasty salad über-healthy - and colourful, too

  • Prep time: 10 mins

  • Cooking time: 10 mins

  • Serves: 2

Ingredients

  • 4 large eggs
  • 60ml/4tbsp vegetable oil
  • 50g/2oz ciabatta or other crusty bread
  • 2 ripe tomatoes, roughly chopped
  • 50g/2oz sunblush tomatoes in oil plus 30ml/2tbsp of the oil from the tomatoes
  • 6 basil leaves, shredded
  • 100g/4oz baby spinach leaves
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Method

  1. Place the eggs in a small pan, cover with boiling water and bring to the boil. Boil for 6 mins, drain the eggs, rinse in cold water, tapping the shells all over. When cool enough to handle, peel away the shells. Cut into quarters.
  2. Heat the oil in a frying pan until hot. Tear the ciabatta into bite sized pieces and add to the hot oil. Fry for 2 – 3 mins, stirring occasionally until the croutons are crisp and golden. Drain on kitchen paper.
  3. Mix the tomatoes together with the oil and basil. Season to taste. Empty the spinach into 2 serving bowls, add the croutons, quartered eggs and tomatoes. Toss together and serve.

www.britegg.co.uk

By Jennifer Shepherd

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/food/271671/Spinach--egg-and-two-tomato-salad