Egg, Cos & Tomato Salad

  • Serves
  • Day 2

4 slice multi-grain bread (approx 30g or 1 ounce per slice)

2 baby cos lettuce, leaves separated, torn in half

150g or 5 ounces (1/2 cup) cherry tomatoes, halved

1 lebanese cucumbers, halved lengthways, thickly sliced diagonally

½ small red onion, cut into thin wedges

¼ cup fresh flat-leaf parsley leaves

2 tablespoon extra virgin olive oil

1 tablespoon red wine vinegar

8 large eggs, hard boiled


Step 1 – Place eggs in a sauce pan and cover with cold water. Cover and bring the water to the boil over high heat. Reduced heat immediately to medium and gently boil, uncovered, stirring occasionally, for 3 minutes per eggs for a hard-boiled egg.

Step 2 – Place lettuce, tomato, cucumber, onion, basil and parsley in a large bowl. Combine the oil and vinegar in a small bowl. Season with salt and pepper. Drizzles dressing over salad. Toss to combine.

Step 3 – Serve hard-boiled eggs, sliced if preferred, on a slices of multi-grain toast and salad.


Recipe based on a recipe from