TOMATO, AVOCADO, & EGG SALAD RECIPE BY TASTY
Here's what you need: hard-boiled egg, avocado, roma tomato, salt, pepper
Provided by Mercedes Sandoval
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small bowl.
- Mix until combined. Serve.
- Enjoy!
Nutrition Facts : Calories 169 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, Sugar 1 gram
TOMATO EGG SALAD
Make and share this Tomato Egg Salad recipe from Food.com.
Provided by Debbwl
Categories < 30 Mins
Time 24m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan, cover with water and bring to boil. Remove from heat; cover and let stand 12 minutes.
- Meanwhile, have roma tomatoes lengthwise and remove seeds.
- In mixing bowl combine cucumber, onion, mayonnaise, mustard, salt and pepper.
- Drain, rinse, peel, and chop cooked eggs; fold into cucumber mixture.
- Spoon into tomato halves and serve over watercress.
EGG SALAD-TOMATO SANDWICHES
Makeout-of-this-world egg salad sandwiches with our Egg Salad-Tomato Sandwiches recipe. Mayo, sour cream and Dijon pep up Egg Salad-Tomato Sandwiches.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients in medium bowl.
- Add eggs and tomatoes; mix until just combined.
- Fill toast slices with lettuce and egg mixture to make 4 sandwiches.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g
TOMATO SALAD WITH HARD-BOILED EGGS
Categories Salad Egg Tomato Vegetarian Quick & Easy Summer Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a bowl toss the bread cubes with the butter and salt to taste, spread them in a jelly-roll pan, and bake them in a preheated 375°F. oven for 4 to 6 minutes, or until they are golden. In a bowl whisk together the vinegar, the oil, and salt and pepper to taste until the dressing is emulsified, add the tomatoes, the scallion green, the olives, and the croutons, and toss the salad until it is combined well. Divide the salad between 2 plates and top it with the egg slices.
ARUGULA, EGG AND TOMATO SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pick over the arugula and discard any tough stems. Rinse well and shake off excess moisture.
- Core tomatoes and cut into 1-inch cubes.
- Put all the ingredients in a salad bowl. Toss well and serve.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 531 milligrams, Sugar 5 grams
CHINESE STIR-FRIED TOMATOES AND EGGS
Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children). Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce. Serve with lots of steamed rice. When tomatoes are out of season, canned tomatoes in juice work best.
Provided by Francis Lam
Time 20m
Yield Serves 2 or 3, with rice
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
- If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
- Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
- Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
- Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 22 grams, Carbohydrate 13 grams, Fat 28 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 676 milligrams, Sugar 8 grams, TransFat 0 grams
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