Egg and Broccoli Salad

Ingredients

• 3 eggs
• 500 g broccoli
• 3 small dried tomatoes
• Salt
• 1 tbsp pine nuts
• 150 g Yogurt (1.5% fat)
• Pepper
• 1 tsp Mustard
• 1 tsp Sesame oil
• 1 Garlic clove
• 75 g Brown mushrooms (5 brown mushrooms)

Instructions

1. 1.

   Poke the eggs with a fork and hard-boil in boiling water for 8–10 minutes. Drain the eggs, cool them under cold water, and peel them. Let the eggs cool down.

2. 2.

   While the eggs are cooking, clean the broccoli, wash it, and cut it into florets. Peel the thick stems and cut them into small pieces. Cut the tomatoes into thin strips.

3. 3.

   Steam the broccoli with the tomatoes in a little boiling salted water for 5–7 minutes under a lid over medium heat. Steam the tomato strips for about 3 minutes. Drain the broccoli and tomato strips, making sure they drain well.

4. 4.

   Meanwhile, toast the pine nuts in a small pan without fat and let them cool on a plate.

5. 5.

   Mix yogurt, salt, pepper, mustard, and oil to make a dressing. Peel the garlic, press it through a garlic press into the yogurt, and stir it in.

6. 6.

   Clean the mushrooms and cut them into thin slices.

7. 7.

   Carefully mix the mushrooms, tomato strips, and broccoli with the yogurt dressing. Let it sit for 10 minutes.

8. 8.

   Meanwhile, separate the eggs into slices and gently mix them into the salad at the end. Serve the egg and broccoli salad sprinkled with pine nuts.