Lettuce Cups With Smashed Eggs and Cherry Tomato Salad

lettuce cups
I love eggs every way except hard boiled. This may have something to do with the way we were forced to eat hard boiled eggs in kindergarten. I’ve been looking for new ways to make hard boiled eggs and still enjoy the meal. This recipe has come in handy, and it’s perfect for lunch or a light dinner.

Ingredients (serves 2):

Smashed Eggs
4 eggs, hard boiled
1 handful of parsley or fresh chives
2 spring onions, finely sliced
sea salt and black pepper
1 bunch baby cos lettuce

Cherry Tomato Salad
1 punnet cherry tomatoes, quartered
2 spring onions, finely sliced
basil leaves, torn, or parsley, chopped
seal salt and black pepper
1/2 tbs olive oil

Mustardy French Dressing
1 tbs apple cider vinegar
1 tsp Dijon mustard
3 tbs olive oil

Method:
Chop the hard boiled eggs, place in a bowl and combine with parsley, spring onion, salt and pepper to taste. Combine the tomato salad ingredients in a separate dish. To make the dressing, whisk the apple cider vinegar with the mustard and olive oil until smooth and emulsified. Spoon half of the dressing into the smashed eggs and fold through. Wash the baby cos lettuce and arrange on serving plates. Top with the smashed eggs mixture and the tomato salad. Lightly drizzle extra dressing over the top and serve.

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