Duck Egg Arugula Bowl

Ingredients

• 140 g duck eggs
• 80 g arugula
• 80 g asparagus
• 100 g potatoes
• 15 g olive oil
• 20 g lime
• 30 g feta

Steps

1. Boil potatoes until tender, then slice.
2. Cook asparagus in a skillet until crisp-tender.
3. Cook duck eggs in simmering water until centers reach 71 °C (71 °C (160 °F)), then peel.
4. Whisk olive oil with lime juice.
5. Toss arugula, potatoes, and asparagus with the lime dressing.
6. Top the salad with halved duck eggs and crumbled feta.

Per serving

143 kcal · protein 7.2 g · carbs 5.9 g · fat 10.4 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: dairy, egg

Labels: gluten-free, nut-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.