Cannellini bean & egg salad with crispy crumbs

Recipe Name : Cannellini bean & egg salad with crispy crumbs
Food Mood:  Health Everyday “Healthy lunch”
Food Element:     2 medium eggs     8 spring onions, trimmed (cut off the root and half of the dark green portion)     1 tbsp olive oil     1 slice wholemeal bread, flashing into chunky breadcrumbs     400g can cannellini beans, drained and rinsed     juice  lemon     1 tsp Dijon mustard      little red onion, finely chopped     handful parsley, nearly chopped     1 Little Gem lettuce, vis--vis chopped	Cooking Process:     Cook the eggs in boiling water for 6 mins, or longer if you pick them hard-boiled. Add the spring onions for the unqualified 3 mins of cooking. Remove and control both knocked out cool water. When cool sufficient to handle, pat the spring onions abstemious and peel the eggs.     Meanwhile, heat  tbsp of the oil in a non-fix frying pan. Tip in breadcrumbs and season. Fry for 3-4 mins until crisp and golden, also consent to.     Toss the spring onions by now the beans, lemon juice, mustard, red onion, parsley, remaining oil and lettuce. Season and arrange halved boiled eggs coarsely peak. Sprinkle considering the crumbs and eat straight away.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe, Cheap and Healthy Recipes, Clean eating recipes, Dairy free recipes, Clean eating recipes, Dairy-free breakfast recipes, Dairy-free lunch recipes, Health EveryDay “Healthier roast”, Gluten-free lunch recipes, Healthier Chicken, Dinar Party, Healthier Fish,  Kids Health Food, Healthy Lunch.