Ingredients
For the pesto egg:
- 2 tsp of basil pesto
- 2 slices of sandwich bread
- 1 egg
- 2 tsp of white vinegar
- Salt
- Pepper
For the radish and asparagus salad:
- 4 green asparagus
- 4 radishes
- Some Kalamata olives
- 60 g of cherry tomatoes
- 2 tsp of olive oil
- 1 tsp of balsamic vinegar
- Salt
- Pepper
Instructions
For the pesto egg:
Place the pesto in the MB Temple S sauce cup.
Cut the bread into sticks.
Heat a frying pan (without oil) and toast the bread sticks until crisp and golden brown. Let cool and set aside.
In a saucepan, bring water to a boil, pour in the white vinegar and swirl the water.
Break the egg and carefully add it to the boiling water.
Cook the egg for 2.5 minutes and transfer to a bowl of cold water before draining it. Place it in the first container of the MB Original bento box with the bread sticks and pesto.
For the radish and asparagus salad:
In a saucepan, bring salted water to a boil.
Add the asparagus to water and cook them for 3 to 4 minutes before draining and transferring to a bowl of cold water. Remove the asparagus from water, drain and cut them into 2 cm pieces. Set aside.
Slice the radishes and cut the tomatoes in half. Set aside.
In a bowl, mix the vegetables with the olives, olive oil and balsamic vinegar.
Place the salad in the second container of the MB Original bento box and serve with dried fruit.
