• Ingredients: 37
  • Serves: 3
  • Prep: 15 min
  • Bake: 45 min

Egg salad with lemon and fennel with large eggs, garlic clove, mayonnaise, fresh lemon juice, grated lemon zest, dijon mustard, finely chopped fronds. To make this egg salad with lemon and fennel for 3 persons you will need 15 min for preaparation and 45 min for baking.

Ingredients

Peanut butter pudding:

Chocolate pudding:

Topping:

For melted leeks:

To serve:

  • Special equipment: stand mixer with paddle attachment and dough hook, pasta machine or rolling pin, pizza stone or heavy baking sheet, food processor

Dippers

Directions

  1. Step 1 Cover eggs with cold water in a medium saucepan. Cook eggs, uncovered, at a gentle boil 10 minutes.

    For this step you will need

  2. Step 2 Pour off hot water. Shake pan gently so eggs bump one another (to crack shells). Run cold water into pan to stop cooking.

    For this step you will need

  3. Step 3 Mince and mash garlic to a paste with a pinch of salt. Whisk together with mayonnaise, lemon juice, zest, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

    For this step you will need

Nutrition information

Calories 355 Carbohydrates 4 g (1%)
Fat 32 g (49%) Protein 13 g (26%)
Saturated Fat 3 g (16%) Sodium 340 mg (14%)
Polyunsaturated Fat 2 g Fiber 1 g (4%)
Monounsaturated Fat 4 g Cholesterol 383 mg (128%)