Summary

Ingredients

• 2 egg (s)
• 1 slice (s) toast bread
• 3 tablespoon oil
• 1 small avocado (s)
• 1 tomato (s)
• 0.5 ½ head lettuce (romaine lettuce)
• 0.5 clove ½ garlic
• 1 tablespoon vinegar
• 1 tablespoon lemon juice
• salt
• Pepper, black
• 1 pinch (s) sugar
• 0.5 ½ box cress

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Instructions

1. Hard boil the eggs in boiling water for about 8 to 10 minutes. Debark the toast and cut into small cubes.
2. Heat 1.5 tablespoons of oil in a pan and toast the bread cubes until golden brown. Peel the avocado and cut into thin wedges. Wash and quarter the tomato and remove the stone. Cut the tomato quarters into strips. Clean the romaine lettuce, wash and drain well, peel and finely dice the garlic.
3. Mix the remaining oil, vinegar, lemon juice, garlic, salt, pepper and sugar together. Rinse the cress under cold running water, cut it off and stir into the marinade.
4. Divide the salad on plates. Peel the eggs, cut them into slices and arrange on the salad with the avocado slices, bread cubes and tomatoes. Spread the cress marinade over the egg slices and avocado wedges and serve.
5. Extra tip: You can of course replace the romaine lettuce with 1/2 head of iceberg lettuce.