Stained eggs are bang on-trend, and partner wonderfully with the earthy traditional beetroot, crunchy croutons, savoury Parma ham and fresh leaves. A perfect light lunch for when you’re out to impress. Allow 10 minutes to prepare, 10 minutes to cook, and an hour for chilling.
Serves 4
For the salad
4 eggs
6 Traditional cooked beetroot, sliced
1 tsp olive oil
1 thick slice of bread, crusts cut off and ripped into small chunks
4 slices Parma ham, torn
1 bag salad leaves
For the dressing
2tbsp olive oil
2tsp red wine vinegar
small bunch chopped parsley
Method
1. Put the eggs in a pan of water, bring to the boil and cook for 6 minutes. Drain and run under cold water to cool, then remove the shell.
2. Slice the beetroot and put a layer into a bowl small enough to hold the eggs snugly. Put the eggs on top then tuck more beetroot all around the eggs and add another layer over the top. Cover with cling film and chill for at least an hour, but preferably overnight. Try to pack as much beetroot as possible around the eggs to stain them evenly. The longer you leave the eggs to stain, the stronger and more even the colour will be.
3. When the eggs are done, heat the oil in a frying pan and add the bread, toss a few times to coat in oil and season. Cook for 3-4 minutes until crisp and crunchy.
4. Make the dressing by combining the oil, vinegar and parsley and seasoning.
5. Set the eggs aside and toss the beetroot (reserved from staining the eggs), leaves, croutons in a bowl with the dressing then tip onto a serving plate. Halve the eggs and lay them on top with the torn ham.
Will you by making this stained glass boiled eggs salad? Remember to tag us @healthymagdaily in your Instagram snaps
With thanks to www.lovebeetroot.co.uk