Kitchen Converter

Food Glossary
FacebookBecome a fan on Facebook
TwitterFollow us on Twitter
Summer Egg and Lemon Dill Sauce Cashewnut Noodle Salad<

Summer Egg and Lemon Dill Sauce Cashewnut Noodle Salad

Submitted By:

Background Info:
I always make this recipe for myself and friends for lunches and barbeque. It is so easy to make and is very healthy and refreshing for summer when the sun is shinning.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
1. Arrange the green leaves salad, rice noodles and grated beetroot on a plate.

2. Poached the egg in an egg poacher for 5 minutes.

3. Place the freshly poached egg on the salad.

4. Place the butter in a pan. Stir in lemon juice, salt and pepper. Add in freshly chopped dill. Pour the dill butter sauce on the poached egg.

5. Sprinkle with toasted cashewnuts.
1 free range egg
1 tablespoon melted butter
Juice of ½ lemon
1 teaspoon chopped fresh dill
2 tablespoon cashewnuts (toasted)
2 tablespoon grated beetroot
2 tablespoon soft rice noodles
100g baby green leaves salad
Recommended Wine:
White : Chardonnay