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

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.




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.