Directions
DIVIDE lettuce evenly among four serving plates.
TOP each with one sliced tomato and four egg wedges. SPRINKLE each with 2 Tbsp. cheese. TOP with preferred choice of salad dressing.
Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.
Ingredients
- 4 large hard-boiled EGGS, quartered lengthwise
- 1 pkg. baby lettuce mix (5 oz.)
- 4 plum tomatoes, sliced
- 1/2 cup part-skim shredded mozzarella cheese
Tips
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
This recipe is an excellent source of protein, vitamin A and choline.
Per serving:
- Calories 136
- Total fat 8 g
- Saturated fat 3 g
- Polyunsaturated fat 1 g
- Monounsaturated fat 2 g
- Cholesterol 194 mg
- Sodium 178 mg
- Carbohydrates 5 g
- Fiber 2 g
- Sugar 2 g
- Protein 11 g
- Vitamin A 231 mcg
- Vitamin D 1 mcg
- Folate 33 mcg
- Choline 151 mg
- Calcium 159 mg
- Iron 3 mg
- Potassium 216 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.