Egg and Cucumber Salad

This Egg and Cucumber Salad is a refreshing low-carb Chinese brunch dish that combines soft-boiled eggs with crisp cucumbers and a savory dressing. It's light yet satisfying, perfect for a healthy start to your day.

Ingredients

• Cucumbers - 200 grams
• Eggs - 4 large
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 1 clove, minced
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Begin by bringing a pot of water to a boil. Carefully add the eggs and boil for 6-7 minutes for soft-boiled eggs.
2. While the eggs are cooking, wash the cucumbers and slice them thinly. Place them in a bowl.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, minced garlic, salt, and black pepper to create the dressing.
4. Once the eggs are done, transfer them to an ice bath for a few minutes to stop the cooking process. Peel the eggs and cut them in half.
5. Pour the dressing over the sliced cucumbers and toss gently to coat.
6. Divide the dressed cucumbers into two serving bowls and top each with two halves of the soft-boiled eggs.
7. Garnish with chopped fresh cilantro and serve immediately.

Nutrition

• Calories: 210
• Protein: 14 g
• Carbs: 8 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 370 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

• Rich in protein from eggs, supporting muscle health and satiety.
• Cucumbers provide hydration and are low in calories, making this salad a great weight management option.

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