I find this is great if left over tomatoes or cilantro are one the brink, and you need a healthy, quick starter for the day. Very simple, very satisfying.
Serves Two:
Two boiled eggs (as desired)
Two ripe heirloom tomatoes, chopped into rough squares
A handful of coarsely chopped cilantro
Salt & Pepper (to taste)
Balsamic Vinegar, or preferred Vinegar
To Make:
Boil eggs to desired firmness – I prefer a bit of softness in the yolk yet – Peel eggs and cool under running water for a moment. Set aside.
Chop tomatoes and cilantro and portion out into two bowls. Dash in a few shakes of Balsamic Vinaigrette, shake in pepper to taste, and mix briefly for each bowl.
Spoon each egg in half, add to respective bowls, and sprinkle with sea salt to taste. Enjoy! |
| *When I make this food, I sometimes get to eating it before I take a picture for the blog, the above picture being an example. What you see here is the remainder of the bowl's contents, not the full serving. Caya 2011 |
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