High Protein Rainbow Egg Salad
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Dressing
Nourish Bowl
Method
Dressing
- Combine all ingredients in a bowl and whisk until smooth. Set aside.
Nourish Bowl
- Heat oil in a large, non-stick frying pan over a medium heat. Crack eggs into pan, either loose or in a greased silicone egg ring and cook until done to your liking. Or, hard boil in a pan of simmering water for 6 minutes for medium softness. Cool and peel. Remove and set aside (see tips).
- Microwave rice according to packet instructions. Tip into a bowl and separate grains with a fork. Allow to cool.
- Arrange rice in four bowls. Arrange roast vegetables amongst bowls with spinach, tomatoes, sauerkraut and avocado. Use a vegetable peeler to slice cucumbers into ribbons. Place in bowl.
- Top with egg. Drizzle with dressing and sprinkle with almonds. Serve.
Tips & Hints:
- Leftover roast vegies can be chopped to size. Freshen and warm up cold vegetables in a frying pan after cooking eggs.
- We used Bryne Co Sauerkraut with Beet & Apple. Find in supermarkets.
- To cook medium boiled eggs: Add eggs to a saucepan and just cover with tap water. Cook over medium heat. Once the water reaches a simmer, start a timer for 6 minutes. Gently stir the eggs in a clockwise direction, the movement of the water will help centre the yolks. Use a large spoon to remove the eggs from the saucepan. Cool the eggs by running them under cold tap water for 60 seconds or placing them in a bowl of iced water.
Dressing
- Combine all ingredients in a bowl and whisk until smooth. Set aside.
Nourish Bowl
- Heat oil in a large, non-stick frying pan over a medium heat. Crack eggs into pan, either loose or in a greased silicone egg ring and cook until done to your liking. Or, hard boil in a pan of simmering water for 6 minutes for medium softness. Cool and peel. Remove and set aside (see tips).
- Microwave rice according to packet instructions. Tip into a bowl and separate grains with a fork. Allow to cool.
- Arrange rice in four bowls. Arrange roast vegetables amongst bowls with spinach, tomatoes, sauerkraut and avocado. Use a vegetable peeler to slice cucumbers into ribbons. Place in bowl.
- Top with egg. Drizzle with dressing and sprinkle with almonds. Serve.
Tips & Hints:
- Leftover roast vegies can be chopped to size. Freshen and warm up cold vegetables in a frying pan after cooking eggs.
- We used Bryne Co Sauerkraut with Beet & Apple. Find in supermarkets.
- To cook medium boiled eggs: Add eggs to a saucepan and just cover with tap water. Cook over medium heat. Once the water reaches a simmer, start a timer for 6 minutes. Gently stir the eggs in a clockwise direction, the movement of the water will help centre the yolks. Use a large spoon to remove the eggs from the saucepan. Cool the eggs by running them under cold tap water for 60 seconds or placing them in a bowl of iced water.
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