Up­graded Egg Salad

Men's Health (UK) - - Eat Healthyish When One Is Not An Oeuf - By Francesco Mazzei at Sar­to­ria, Lon­don

IN­GRE­DI­ENTS (SERVES 2)

Hen’s eggs, 3 Ripe avo­ca­dos, 2, sliced Lemon juice, 2tbsp Chives, bunch, chopped Tabasco, to taste Quinoa, 100g, cooked A red chilli, sliced Spring onions, 2, sliced Sage leaves, 12

METHOD

Hard boil the eggs – that’s seven min­utes – then cool. Blitz the avo­ca­dos, lemon juice, chives, Tabasco and a pinch of salt and pep­per in a blender. When it’s creamy, place to one side.

Fill half a pan with oil, heat to 165-180°C, then deep-fry the pre-cooked quinoa, chilli and spring onions un­til crispy. Add the sage – well named, as it’s great for brain health, much like your eggs – for a few sec­onds. Lay the leaves on a pa­per towel to let it dry. Di­vide the quinoa be­tween two plates. Add a dol­lop of your av­o­cado cream and top it all off with the halved eggs for a dish that’s far too good for your Tup­per­ware.

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