Steamed Egg Katori with Salad

Ingredients list for Steamed Egg Katori with Salad

• 4 Eggs
• 1 small Broccoli
• 1/2 Red capsicum
• 3 Button mushrooms
• 4 Cherry tomatoes
• to taste Salt
• to taste Black peppercorns , crushed
• 1 teaspoon Red chilli flakes
• 3-4 Baby spinach leaves
• Salad
• 10-12 Baby spinach leaves
• 4 Cherry tomatoes
• as required Red radish slices
• 2 tablespoons Mustard sauce

Method

1. Separate broccoli into small florets and dice red capsicum. Slice button mushrooms and have the cherry tomatoes. Keep all these vegetables in a bowl.
2. Add salt, crushed black peppercorns and red chilli flakes. Tear baby spinach leaves and add to the bowl and mix well.
3. Divide this mixture equally into 4 silicon cups and break an egg into each.
4. Heat sufficient water in a steamer, keep the silicon cups in it and steam for 8-10 minutes.
5. Meanwhile, to make the salad, tear baby spinach and spread them on a plate. Halve cherry tomatoes and add. Halve red radish slices and add and lightly toss everything together.
6. To make the dressing, take mustard sauce in a small bowl, add 6 tbsps water and mix well.
7. Spread the salad on a serving plate, gently run a knife around the eggs to loosen the edges and demould onto the serving plate.
8. Drizzle the dressing over them and serve immediately.