Calla Lily Recipes 食譜篇 - 雞蛋，馬鈴薯和菠菜沙拉 (WARM EGG, POTATO AND SPINACH SALAD)

雞蛋，馬鈴薯和菠菜沙拉 (WARM EGG, POTATO AND SPINACH SALAD)

Ingredients :-

8 baby potatoes

6 eggs

4 beef bacon rashers, sliced thickly

100g spinach leaves

¼ cup coarsely chopped fresh chives

40g parmesan cheese flakes (available at supermarkets)

Mustard dressing :

2 tablespoons olive oil

1 tablespoon red wine vinegar (available at supermarkets)

2 tablespoons mustard

Salt and black pepper

1. Boil, steam or microwave baby potatoes until tender; drain. Slice potatoes thickly.

2. Place eggs in a small saucepan, cover with coldwater. Bring to the boil, stirring (this will centre the yolks), then simmer, uncovered, for 4 mins. Drain, cover with cold water, then remove the shells. Quarter eggs lengthways.

3. Fry beef bacon in a non-stick pan until crisp; drain on absorbent paper.

4. For the mustard dressing : Combine all ingredients in a screw-top jar; shake well.

5. Combine spinach, potatoes, beef bacon, chives and mustard dressing in a bowl; toss gently. Divide among serving plates, add eggs and parmesan flakes.

TIP : Fancy something more filling? Simply spread this egg salad between two crusty bread slices, or inside pita bread. Drizzle with your favourite dressing.