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Essential Free Range White Eggs6s
6sItem price
£1.30Price per unit
21.7p eachPlease note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Bring a large pan of water to the boil, gently add the eggs and boil for 6 minutes 30 seconds, then refresh in iced water. When cold, peel. Cut the bread into small cubes; fry in 1 tbsp olive oil over a medium heat, until golden and crisp (about 6-8 minutes). Set aside on kitchen paper.
Whisk together the mustard, sugar and vinegar, then gradually whisk in 100ml olive oil to make a vinaigrette. Bring a fresh pan of salted water to the boil. Snap the woody bottoms off the asparagus. Boil the spears for 1-2 minutes; drain and set aside.
Scatter the watercress and asparagus over a serving platter. Halve the eggs and arrange on top. To serve, drizzle over the vinaigrette and scatter with the croutons.
Typical values per serving when made using specific products in recipe
Energy | 1,539kJ/ 372kcals |
---|---|
Fat | 33g |
Saturated Fat | 5.1g |
Carbohydrates | 8.2g |
Sugars | 3.9g |
Fibre | 2.4g |
Protein | 8.8g |
Salt | 0.7g |
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