Eggs Tenderstem®


Created by Helen Rowles


I've loved preparing and cooking all my life. My style is that of Italian mamma, traditional and nurturing. I like to serve appetising wholesome good food made with simple healthy ingredients to family and friends. I take great pleasure from creating simple quick dishes, using good ingredients but always remembering to include the most important ingredient of all - a good helping of tender loving care into the mix, for the best results.

  • Created by Helen Rowles
  • 15 mins preparation
  • 5 mins cooking
  • Serves 4

A tasty light meal, with an interesting combination of tastes working very well together. The Spicy flavour from the Salami, compliments the more subtle finer flavours of the Tenderstem®, tomatoes and eggs. Few meals seem complete for me without some fresh crusty bread, or rolls, served with my Lemon and Olive Oil dressing.

  • 6 - 8 Trimmed Tenderstem® spears
  • 125g Milano Salami Slices
  • 4 Eggs
  • 4 Tomatoes
  • 1/2 Cup Extra Virgin Olive Oil
  • Juice of 1/2 lemon
  • Fresh crusty bread or rolls
  • Chopped parsley to Garnish
  1. Steam the Tenderstem® spears for about 5/6 mins

  2. Bring the eggs to boil and boil for 4 mins

  3. Strain Tenderstem® spears and set aside to cool

  4. Plunge the boiled eggs into cold water to cool

  5. After the eggs have cooled cut in halves

  6. Arrange the Salami slices on a serving plate.

  7. Cover Salami slices with the Tenderstem® spears and the eggs.

  8. Then add the tomatoes.

  9. Then garnish with chopped Parsley. Then stir the lemon juice into the Extra Virgin Olive Oil and pour into a serving dish.