Hankering for a speedy and generous plate of mixed greens made with the decency of eggs. This solid serving of mixed greens has a wonderful blend of child spinach, parmesan, salt, flavors and bubbled potatoes. To simplify this salad you simply need a couple ingredints set up, give it a pleasant firm prepare and appreciate. Give your lunch/supper a sumptouus wind with this yummy recipe.
Ingredients of Egg Spinach Salad
- 4 egg
- 150 gm little potatoes with skins
- 2 modest bunches coriander leaves
- 1/2 teaspoon dark pepper
- 2 teaspoon additional virgin olive oil
- 4 cloves garlic
- 1 cup spinach
- 1/2 cup parmesan cheddar
- 1 teaspoon dry red stew
- salt as required
- water as required
How to make Egg Spinach Salad
Stage 1 Toss the potatoes
Take a dish and add water alongside a hint of salt, add the eggs and cook them till they turn hard bubbled. Meanwhile, take a dish and include olive oil.
Stage 2 Toss the potatoes
When the oil is sufficiently hot, include garlic hacked sauté briefly, then include little potatoes. Once done, add the spinach leaves, flavors, cheddar and give it a pleasant throw.
Stage 3 Serve hot!
Switch off the fire, move the plate of mixed greens to a serving plate, include the bubbled eggs by cutting them into half, season with salt and pepper. Embellish with coriander leaves and appreciate!