Instructions
step 1 Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9-10 minutes. Transfer to an ice bath to cool before peeling.
step 2 In a separate pot, boil the baby potatoes in salted water until fork-tender, about 12-15 minutes. Drain and let cool slightly.
step 3 While the eggs and potatoes are cooking, prepare the vegetables by washing and slicing the tomato and cucumber, and separating the lettuce leaves.
step 4 Peel the cooled eggs and slice them in half.
step 5 Arrange the lettuce leaves on a plate or bowl as a base.
step 6 Add sliced tomatoes, cucumbers, boiled baby potatoes, and sliced eggs on top.
step 7 Season everything with salt and freshly ground black pepper.
step 8 Serve immediately as a light meal or energizing snack.
Storage and Reheating Tips
Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the potatoes briefly in the microwave if desired. Assemble the bowl just before serving to maintain freshness and texture.
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