Easter Bowl
Difficulty:
Preparation time: 40 minutes
Serving size: 4
Ingredients
For the bowl:
- 160 g IBIS Pita Sticks classic
- 40 g pine nuts
- 1 bunch of radishes
- 80 g baby spinach
- 1 bunch of chives
- 100 g frozen peas
- Salt
- 3 tbsp butter
- 100 ml apple cider vinegar
- 4 eggs (size M)
For the dressing:
- 2 tbsp balsamic vinegar
- ½ tsp honey
- ½ tsp mustard
- 3 tbsp olive oil
- Salt
- Pepper
Instruction
Cut the pita sticks into cubes. Toast the pine nuts in a pan without oil until golden brown and set aside.
Wash and quarter the radishes. Wash the baby spinach and spin dry. Cut the chives into rolls.
Put the peas in a small pot, add a little salt and 50 ml water. Bring to the boil and steam until cooked. Stir in ½ tbsp butter.
Melt the remaining butter in a large pan and fry the pita stick cubes on all sides until golden brown. Mix all the ingredients for the dressing.
Boil 1 liter of water in each of two pots and add the vinegar. Turn off the heat. Meanwhile, arrange the spinach, radishes, peas and bread cubes in 4 bowls and drizzle the dressing over the salad.
Crack the eggs separately into a soup ladle. Use a wooden spoon to create a swirl in the boiling water and slide the eggs in one at a time, i.e. two eggs per pot. After 4 minutes, lift out with a slotted spoon and place 1 egg in each bowl. Sprinkle with salt and pepper, scatter the pine nuts and chives on top and serve immediately.
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