Purslane in Egg Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g purslane
- 1 egg (s), hard-boiled
- 1 small onion (s)
- 1 teaspoon mustard, hotter
- 1 teaspoon sauce (mustard sauce)
- 1 teaspoon vinegar (red wine vinegar)
- 1 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash purslane, drain and transfer to a bowl. Peel the onion and cut into fine rings.
- Peel the egg and cut in half. Finely dice the egg white, put the egg yolks in the blender. Add the vinegar, oil, mustard sauce and mustard to the egg yolk. Mix until a creamy sauce is formed, season with salt and pepper. Pour the sauce over the salad and mix.
- Garnish with onion rings and egg white cubes.
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