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Egg bread salad, the Easter tip in the Chef’s Handyman food blog!
What to do with all the colored Easter eggs? Not only children like to color eggs. Many of the painters are real artists and the outcome is just a masterpiece. I’m sure after Easter each family does have a large selection of colored eggs to be eaten.
Also our team was keen on doing so. Last two weeks we colored so many eggs. What now? We decided to create this tasty egg bread salad for the Chef’s Handyman food blog. May this cooking recipe give you an idea what to do with all the Easter eggs.
Chef’s Handyman tip: Egg bread salad
Cut eggs and bread in pieces. Heat olive oil in non-sticking frying pan. Add bread and roast until golden. Season the bread with salt and black pepper. Chop spring onions. Mix all ingredients.
To make dressing: Combine 5 tbsp. of olive oil, 3 tbsp. of white balsamic vinegar, salt, black pepper, chopped chives and 1 tsp. of mustard.
Serve salad in plates and sprinkle with dressing.
Shopping list for 4 serves:
Eggs: 8 eggs, cooked
Vegetables: 2 spring onions
Bread: 400 g or 13 oz.
Vinegar, Oil: 8 tbsp. of olive oil, 3 tbsp. of white balsamic vinegar
Spices, Mustard: Salt, black pepper, 1 tsp. mustard
Herbs: 1 bunch chives
Have a great time, your Chef’s Handyman Team!
