| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sami | Drink, Food & | 1 | Servings |
INGREDIENTS
| 4 | Plum tomatoes | |
| 4 | t | Balsamic vinegar |
| 1 | t | Caster sugar |
| 2 | T | Chopped mixed fresh herbs – |
| basil tarragon chives | ||
| and flat-leaf | ||
| parsley | ||
| 150 | Mayonnaise | |
| 8 | Pieces smoked eel | |
| 12 | Quails eggs, soft boiled for | |
| 11/2 minutes | ||
| 2 | t | Freshly squeezed lemon juice |
| 2 | T | Olive oil |
| Mixed salad leaves | ||
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Preheat the oven to 180c/350f/Gas 4 and preheat the grill to high. 1 Halve the tomatoes lengthways, sit on a baking sheet, sprinkle over the balsamic vinegar and caster sugar and season with salt and pepper. 2 Grill the tomatoes until browned, transfer to the oven and cook for 15-20 minutes, or until tender but slightly crisp on the outside. Mix the herbs into the mayonnaise and season. 3 Cut the eels into chunks and arrange around the edge of a large plate. Add small spoonfuls of mayonnaise and top each with a quails egg, then spoon the tomatoes around the plate. 4 Mix together the lemon juice and olive oil, season, drizzle over the salad leaves and toss to dress. Pile the salad leaves into the centre of the plate. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 262
Calories From Fat: 239
Total Fat: 27.1g
Cholesterol: 0mg
Sodium: 297mg
Potassium: 51.1mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 3.4g
Protein: <1g