Beetroot egg salad tartine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
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- 2 medium eggs
- 1 large cooked beetrootfinely chopped
- 1 tbsp fat-free Greek yogurt
- 1 tbsp mayonnaise
- 2 spring onionssliced
- 3 cornichonsfinely chopped
- 1 tbsp chopped dillplus extra to serve
- 2 slices wholemeal bread
- ½ tbsp mixed seeds
- spinachand rocket salad, to serve (optional)
Nutrition: Per serving
- kcal676
- fat42g
- saturates6g
- carbs39g
- sugars14g
- fibre8g
- protein32g
- salt1.6g
Method
step 1
Bring a large pan of water to the boil, add the eggs and gently simmer for 8 mins. Remove from the pan with a slotted spoon and transfer to a bowl of cold water to cool down.
step 2
Peel the eggs and finely chop. Put in a mixing bowl with the beetroot, yogurt and mayo. Stir together with a fork until well combined. Fold through the spring onions, cornichons and dill, and season.
step 3
Toast the bread, top with the beetroot and egg salad and finish with the seeds and extra dill. Serve with salad, if you like.
