Per serving
- Calories
- 171 kcal
- Protein
- 13.4 g
- Carbohydrates
- 5.8 g
- Fat
- 9.6 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Eggs2
- Beets50 g
- Apple cider vinegar30 ml
- Bay leavesto taste
- Saltto taste
Contains: eggs,
Method
- Make the eggs the night before. Bring a small pan of water to the boil, lower the eggs in gently with a spoon and hard-boil them over medium heat for 9 minutes, until the yolk is set.
- Cool them in cold water for a few minutes and peel them.
- Blend the cooked beetroot with the cider vinegar, the measured water and the salt; pour the marinade into a jar and add the bay leaf.
- Submerge the eggs in the marinade, making sure they are covered, close the jar and leave in the fridge for at least 12 hours: the longer they stay, the further the pink reaches towards the yolk.
- Drain them and serve halved.
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