EGG HALVES SERVED WITH A SALAD OF RICE, ZUCCHINI, PLUMS AND BALSAMIC VINEGAR

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This weekend it’s the Cyber Chef challenge weekend over in the Swedish blogosphere and yesterday I spent so much time in the kitchen that I just couldn’t stand the sight of a pot or a pan any longer. The four ingredients are zucchini, plums, egg and something from the lowest part of the food pyramid (does it exist out side Sweden? I suppose so), i.e. food like pasta, rice, flour, quinoa, oats etc.. I made a small three course menu and I thought that I will post one recipe a day here for the next three days to come. I had a lot of crazy ideas when i started to think about the ingredients but I decided on these three: Egg halves served with salad of rice, zucchini, plums and balsamic vinegar, Fried rice balls with zucchini and a hot plum sauce and Small rice baskets filled with a plum cream and ginger-candied zucchini. So today we have the recipe of the egg halves. If you want you can chop the whole egg and just serve as it is.

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EGG HALVES SERVED WITH A SALAD OF RICE, ZUCCHINI, PLUMS AND BALSAMIC VINEGAR
serves 2

2 hardboiled eggs
50-100 ml / 0.85 cup already cooked rice, I used Vialone nano
1 small firm zucchini
1 plum
Balsamic vinegar
Salt
Olive oil

– Divide the hardboiled eggs lengthwise, take out the egg yolk and chop it.
– Cut a cross in/on the zucchini all along the length and cut it into very thin slices that will automatically divide into 4 parts thanks to the cross.
– Cut the plum into pieces and add these to the rice together with the zucchini and the chopped egg yolk. Salt a little.
– Whisk vinegar and oil together and mix it to the rice.
– Spoon the rice into the holes in the egg halves.
– Serve.

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L