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Microwave cooking: The hard-boiled egg and unusual salad

Hello all /
today I present you the cooking of eggs in the microwave and started with the hard-boiled egg that, I think, no more prepared '.
I'd like to know how many s you still make the hard boiled egg, a dish bland and uninspired, if not accompanied by something else, we refuse to eat.
The eggs will be part of today a salad style "nicoise" entirely in the microwave to prepare, the result will surprise you 'for all tastes and to the simplicity' of the dish.
'you need to cook an egg in the microwave and' this:

















This box 'plastic wave, formed in two parts , the base where he will 'put the egg without the shell and the transparent cover to monitor the cooking.
The use and 'simple, break an egg and put it inside the base, close the lid and cook in the microwave at 500W for 1 minute and 30 seconds.
Il costo di questo contenitore e' irrisorio, meno di 4 euro per la confezione da 2 contenitori.
Veniamo alla ricetta,

Ingredienti per 2 persone

150 grammi di fagiolini puliti
400 grammi di patate sbucciate e tagliate a pezzi da circa 50 grammi l'uno
1/2 cipolla rossa di tropea tagliata a rondelle sottili
10 pomodorini pachino
20 olive nere snocciolate
4 tranci di tonno sott'olio sgocciolati
2 uova cotte al micro e divise a spicchi
prezzemolo tritato
olio evo
il succo di 1/2 limone
2 cucchiai di aceto
sale e pepe

Cominciamo con cuocere le patate ed i fagiolini al vapore con il microonde, prendiamo l'apposito contenitore, put 1 / 2 liter of water at the bottom, put the vegetables, close the lid and let cook with "steam" for 4 minutes and 30 seconds, let the container still 2 minutes in the oven to finish cooking, the potatoes will be baked beans and slightly crispy.
begin with the preparation of the dish, put sliced \u200b\u200bpotatoes on the bottom, put on the beans, then some onion rings, tomatoes and olives on top and around the plate and finally the slices of tuna well drained and eggs cut into wedges. Prepare a vinaigrette
emulsifying 5 tablespoons extra virgin olive oil with lemon juice and vinegar, parsley and put versiamola top of each salad.
we fix di sale e pepe.

Il vino consigliato da Vanni dell'enoteca "lacantinadeidogi" e' un prosecco frizzante dell'azienda Bortolin Angelo


Buon appetito