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Essential Free Range White Eggs6s
6sItem price
£1.30Price per unit
21.7p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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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£1.30Price per unit
21.7p each0 added
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50pPrice per unit
50p each0 added
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£13.75Price per unit
£1.38/100ml0 added
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£1.15Price per unit
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£3.70Price per unit
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£2.10Price per unit
£9.14/kg0 added
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£1.20Price per unit
£1.50/100g