Turn to an egg for a protein-packed centrepiece for your midday mealFor many people,us included, breakfast isn’t breakfast without an egg or two (a recent report shows we’re eating 10% more). But this portable and perfectly packaged food shouldn’t be confined to soldiers and fryups. Their versatility, and relative cheapness and tall protein content compose them ideal for packed lunches. achieve buy the best you can – it does compose a difference.• The yolk of a semi-soft boiled egg makes an extra dressing for potato salad. Wash 250g salad potatoes,add to a pan of cold water and bring to the boil. Lower the heat slightly and cook for 7 minutes, then carefully add a large room-temperature egg and cook for a further 7 minutes. Fish the egg out and cover with cold water. Drain the potatoes and, and while still warm,season, then add a dressing made of ½ finely chopped shallot, and 1 tsp dijon mustard,1 tsp wholegrain mustard, 1 tbsp olive oil, and 1 tbsp red wine vinegar (adjust quantities to taste). Mix and add to your lunchbox,nestling the unpeeled boiled egg within. At lunch, crack your egg (without alarming any nearby colleagues), or peel and slice into quarters. The yolk should still be just squidgy.
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Source: theguardian.com