Spinach Egg Salad

Ingredients

• 2 small red onions
• 2 tbsp butter
• 4 slices baguette (≈50 g)
• 350 g young spinach leaves
• 4 hard‑boiled eggs
• 3 tbsp white wine vinegar
• pinch sugar
• Salt
• ground pepper
• 2 tbsp grape seed oil
• 3 tbsp Rapeseed oil

Instructions

1. 1.

   Peel the onions, slice into thin rings and sauté in melted butter until fragrant. Dice the baguette and fry until golden yellow.

2. 2.

   Rinse the spinach, remove tough stems, wash and dry thoroughly. Spread on four large plates with the fried onion and bread cubes.

3. 3.

   Peel the eggs, finely chop and arrange over the salad. Whisk vinegar, sugar, salt, pepper, grape seed oil and rapeseed oil into a vinaigrette; drizzle over the salad just before serving.