Cook-Time: 15 minutes
Place the eggs in a saucepan of cold water over a high heat, bring to the boil, and then reduce the heat to low and simmer for 3? minutes.
Remove the eggs and cool slightly, peel carefully, then set to one side.
Place the mayonnaise and Dijon mustard in a bowl, then add 1/3 cup (80ml) of boiling water. Whisk to make a loose dressing, adding a little more water, if needed.
Divide the cos lettuce between 4 serving bowls and top with the cooked beetroot, carefully halve the soft-boiled eggs and position them on top of the beetroot, drizzle with the mustard dressing, season with some freshly ground black pepper and garnish with the chopped chives, serve with crusty bread
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|Serving Size: 1 Serving (710g)|
|Recipe Makes: 4|
|Calories from Fat: 412 (61%)|
|Amt Per Serving||% DV|
|Total Fat 45.8g||61 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 14.6g|
|Cholesterol 1072.8mg||330 %|
|Sodium 913.9mg||32 %|
|Potassium 1391.2mg||37 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 25.4g|
|Protein 37.4g||53 %|
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Calories per serving: 679
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