- 10 portions
While this recipe contains gluten free ingredients it may not be suitable for a gluten free diet. Please check all ingredients listed to ensure this recipe will meet your needs for gluten free.
|500||gr||baby spinach leaves|
|600||gr||sweet potato||cut into wedges|
|300||gr||cherry tomatoes||cut in half|
|3||Lebanese cucumbers||de seeded and sliced|
|100||mL||extra virgin olive oil|
|300||mL||MAGGI Hollandaise Sauce|
1. Prepare the salad and dress with the olive oil, balsamic and salt and pepper.
2. Boil some water with the white vinegar, turn the heat down and poach the eggs. Drain well and serve on top of the salad.
3. Coat the eggs with MAGGI Hollandaise Sauce and serve immediately.