Soft-Boiled Egg Salad
500g Green beans
250g Cherry tomatoes
100g White cheese
1 drizzle of olive oil
2tbsp. chopped parsley
Cut the cherry tomatoes in 2 or 4. Whip the cottage cheese with a little olive oil, the mustard, the chopped shallot.
Wash the potatoes, cut them into cubes and put them to brown in a pan with a drizzle of oil until they are golden and tender. Add salt and pepper. Reserve over very low heat.
Remove the stems from the green beans and cook them for 10 minutes in boiling water. Drain.
At the same time, cook the eggs for 7 minutes in boiling water. Scale them.
Still at the same time, brown the bacon in a dry pan for 10 min.
Arrange the plates with the beans, tomatoes, potatoes and eggs. Cover with the sauce, salt and pepper. Sprinkle with golden bacon and chopped parsley before serving, warm.
Enjoy your Egg Salad!