Salad with mushrooms and eggs
Description
The salad is quick and easy to prepare. This mushroom and egg salad has helped me out many times at home when, for example, I forgot to defrost meat in time before a meal, and running to the store for sausage or ham was inconvenient. But here, even without meat, both fresh and dried mushrooms (especially in winter) work well. So you can make this simple mushroom and egg salad any time of the year! Enjoy your meal. The salad is ready to serve.
Instructions
- 1
Step 1
1. Wash the mushrooms, slice them, and sauté together with the beans and bacon. Drain on a paper towel to remove excess fat.
- 2
Step 2
2. Boil the eggs for about 11 minutes, so the center remains slightly moist. Let them cool completely, then slice them crosswise.
- 3
Step 3
3. Add washed and dried spinach to the salad bowl, the mixture from the skillet (cut the beans into smaller pieces beforehand), eggs, and drizzle with a little tomato juice.
- 4
Step 4
4. Season the salad with spices to taste. You can lightly drizzle it with soy sauce. Do not mix the salad, so that the eggs don't fall apart. That's it! Ready to serve!