Go Back
Print

Lunch On Lenten Fridays

This meatless lenten lunch sports boiled eggs, grapefruit, cucumber, and purple Diakon radish. It's fast, easy and, best of all, really tasty.

Course Lunch
Cuisine American
Keyword grapefruit, hardboiled eggs, purple diakon radish
Prep Time 15 minutes
Cook Time 3 minutes
Servings 4 people
Author Frederick Bartels

Ingredients

  • 12 eggs organic
  • 2 grapefruit organic
  • 1 cucumber organic
  • 1 purple diakon radish organic
  • 1 tbsp sea salt
  • 4 tbsp olive oil extra virgin organic

Instructions

  1. Add 12 eggs to your favorite pressure cooker, cook on high for 3 minutes.

  2. While the eggs are cooking, slice grapefruit, purple diakon radish, and cucumbers

  3. When eggs are finished, remove and place in ice water until cool.

  4. Peel eggs by cracking and rolling in the palm of your hand to fracture and separate from the shell.

  5. Add sea salt, pepper, and olive oil to taste.

  6. Sprinkle cucumbers and radish with salt and garlic.