Breakfast salad
15
15
4
No
Ingredients
- 16 mini potatoes
- 4 eggs
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 150 g (1/3 lb) of diced ham
- 60 ml (1/4 cup) of fresh chive
- 15 ml (1 tablespoon) of butter
- 75 ml (1/3 cup) of mayonnaise
- 60 ml (1/4 cup) of fresh parsley, chopped (optional)
Preparation
Side-by-side mode
- Slice mini potatoes into quarters. Set in a casserole filled with cold salted water and bring to a boil. Cook for 10 to 12 minutes while keeping potatoes a bit firm. Drain.
- Meanwhile, set eggs in another casserole and cover with cold water. Bring to a boil, then cook for 10 minutes. Cool down and peel. Slice into quarters.
- In a pan, heat butter at medium heat. Cook sliced leeks for 4 to 5 minutes. Add potatoes and ham. Cook for 1 to 2 minutes.
- In a large bowl, mix mayonnaise with the herbs. Salt and pepper. Add the remaining ingredients and stir.
Did you know that...
Leeks contain large quantities of vitamins A, B1, B2, B3, B9 (folic acid) and C.
See the product
