1. Ingredients for egg yogurt salad: eggs, lettuce, cucumber, onion, tomato, apple.
2. After washing all vegetables, cut into chunks and drain the water. Put the eggs in cold water and cook for nine minutes on medium heat, then soak them in cold water. After cooling, peel off the shells and slice them, and put all the ingredients in a large salad bowl.
3. Yogurt Salad Dressing+White Vinegar+Sugar
4. Four spoons of yogurt salad dressing + two drops of white vinegar + one spoon of granulated sugar + crushed almonds and cashews.
5. Stir all the ingredients well, and the egg yogurt salad is ready.
6. I didn’t have time to make my own bread, so I bought the rye walnut bread from the bakery, cut it into slices, added a Harbin sausage, and cut it into sections.
7. Then put it in the oven at 150 degrees for ten minutes.
8. Add two more glasses of milk and start the energy breakfast!
