Smeared eggs with vegetables
1 serving
15 minutes
Eggs with vegetables are a light and nutritious dish reflecting the European culinary tradition of simplicity and flavor harmony. The base consists of tender, slightly creamy eggs cooked to a 'soft' state that pair wonderfully with crunchy fresh vegetables. Iceberg lettuce adds lightness, cherry tomatoes provide sweet-sour notes, while sweet pepper and green onions enrich the aroma. Boiled pork brings richness and depth of flavor. The dressing made from olive oil and apple cider vinegar adds freshness and a hint of spiciness to the dish. It's an ideal treat for a light lunch or dinner that doesn't overwhelm but offers satisfaction from the combination of textures and flavors.
1
Boil the pork in small pieces for 20 minutes.
- Pork: 20 g
2
Heat a tablespoon of oil in a pan. Crack the eggs into a bowl and whisk with a fork. Pour into the pan, add spices to taste, and stir constantly until the mixture thickens (better not to dry completely, but leave it slightly runny like a 'pouch').
- Chicken egg: 4 pieces
- Spices: to taste
3
Tear the iceberg by hand, cut the other vegetables to it. Cut the pre-cooked pork.
- Iceberg lettuce: 100 g
- Cherry tomatoes: 3 pieces
- Bell pepper: 10 g
- Spring onion: 1 stem
4
Transfer the eggs from the pan to the vegetables, add a spoon of olive oil and apple vinegar, and mix.
- Chicken egg: 4 pieces
- Iceberg lettuce: 100 g
- Cherry tomatoes: 3 pieces
- Bell pepper: 10 g
- Spring onion: 1 stem
- Olive oil: 2 tablespoons
- Apple cider vinegar: 1 tablespoon
