Warm Spinach, Mushroom and Egg Salad

1. 1 Fresh spinachpack 150 g ≈ $2.50 60 g
2. 2 Button mushrooms≈ $7.50 per kg 150 g
3. 3 Eggspack 10 pcs ≈ $1.93 2 pcs
4. 4 Whole-grain breadpack 350 g ≈ $2.17 30 g
5. 5 Parmesanpack 200 g ≈ $6.00 15 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Olive oil 10 ml
8. 8 Balsamic vinegar 6 ml
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Drop eggs³ into boiling water and cook for 6.5 minutes, then immediately transfer to cold water for 2 minutes and peel: the white should be firm, the yolk still runny.

2. Cut bread into 1.5 cm cubes and toast in a dry skillet over medium heat for 3 minutes until crisp. Transfer to a plate.

3. Slice mushrooms into 5 mm thick rounds and finely chop the garlic⁶.

4. Heat the skillet over high heat, add mushrooms without oil, and sauté for 4–5 minutes until water evaporates and they brown. Add oil and garlic⁶, cook 1 more minute, then season with salt.

5. Arrange spinach on a plate, top with hot mushrooms: the spinach will wilt slightly.

6. Drizzle with balsamic vinegar, add croutons and halved eggs³, sprinkle with parmesan⁵ shavings and cracked black pepper.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.