EGGS WITH CUCUMBER AND YOGHURT DRESSING by allergy cooking my way

EGGS WITH CUCUMBER AND YOGHURT DRESSING

Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharide

A very refreshing entree or salad that will compliment any meal.

Serves: 4

Prep time: 15 mins

Cooking time: 8 mins

Ingredients

  • 4 eggs
  • 4 handfuls baby spinach
  • cayenne pepper
  • sauce
  • 2 small Lebanese cucumbers, finely diced
  • 1 cup coconut yoghurt, natural
  • 4 spring onions, finely sliced
  • juice of 1 small lemon
  • ½ tsp salt, pepper to taste

Method

  • Boil eggs in pot, covered with water, for 8 minutes, drain and sit in cold water to cool.
  • Shell eggs and cut in halves lengthwise.
  • On serving plate, spread a handful of finely sliced spinach leaves over base.
  • Place egg halves on top and cover with dressing.
  • Garnish with a sprinkle of cayenne pepper.
  • Dressing:
  • Combine all dressing ingredients and mix well.

Notes


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