Tulips Egg and Dandelion Tomatoe Pots

Name: Tulips Egg and Dandelion Tomatoe Pots
Yield: 2 servings
Cuisine: American
Ingredients: 2 large tomatoes; 2 large free range boiled eggs; 1 organic weetabix biscuit; 1 bunch baby dandelion leaves; 2 teaspoons organic mayonnaise; to taste Pink salt; to taste White pepper

Tulips Kitchen @cook_16532506

Australia

When I cook its fair to say that I try to incorporate a wisewoman tradition of nurturing herbal healing in my recipes.
Especially at this time of year in Australia. I love to use the abundant produce from my little garden and homesteading life.
With wild foraged herbs thrown in for their medicinal qualities.

Tulips Kitchen @cook_16532506

Saved

Ingredients

2 servings

2large tomatoes
2large free range boiled eggs
1organic weetabix biscuit
1 bunchbaby dandelion leaves
2 teaspoonsorganic mayonnaise
to tastePink salt
to tasteWhite pepper

Saved

Steps

1

Scoop out flesh of the tomatoes. (This can be saved and added to a juice later.)
2

Mix the weetabix and boiled eggs.Add salt and pepper to taste.
3

Stir in the mayonnaise.
4

Finely chop the washed dandelion leaves and add to the mixture. Stir in well.
5

Fill the tomatoe pots with the mixture.
6

Set aside in your refrigerator to chill untill you are ready to serve.....