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Microwave egg salad

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Ingredients for 2 servings:

  • 2 m.-sized eggs
  • n. B. herbs, e.g. wild garlic, dried
  • 90 g corn kernels
  • 50 g salad cream
  • 4 cucumber slices, from the jar
  • ½ spring onion(s)
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 minute; Total time approx. 11 minutes

Crack the eggs into a bowl and mix with spices, such as dried wild garlic. Microwave them in a microwave-safe container at 800 watts for about 1 minute. Meanwhile, finely dice the spring onions and cucumber slices and place them in a bowl. Add the drained corn. When the eggs are done, finely dice them as well and mix in. Finally, fold in the salad dressing and season with salt and pepper, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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