Name: Bread salad
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 4.00 eggs extra-large; 60.00 ml sugar; 15.00 ml mustard powder; 25.00 ml water; 50.00 ml vinegar white; 125.00 ml mayonnaise; 30.00 ml milk; 10.00 bread white slices, cubed; 0.00 oil for frying; 250.00 ml cheddar cheese diced; 125.00 ml gherkins chopped; 2.00 eggs hard-boiled, sliced

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Ingredients (12)

Salad dressing

4.00	eggs — extra-large
60.00 ml	sugar
15.00 ml	mustard — powder
25.00 ml	water
50.00 ml	vinegar — white
125.00 ml	mayonnaise
30.00 ml	milk

SALAD

10.00	bread — white slices, cubed
0.00	oil — for frying
250.00 ml	cheddar cheese — diced
125.00 ml	gherkins — chopped
2.00	eggs — hard-boiled, sliced

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Method:

Salad dressing:
Beat the eggs until they begin to froth.
Add the sugar, beating well.
Mix the mustard powder with the water and add the vinegar, mixing well.
Beat the mustard mixture into the egg mixture.
Heat slowly, stirring continuously, until the sauce thickens and is done.
Remove from the heat, cool and beat in the mayonnaise and milk. Set aside.
Fry the bread cubes in heated oil until golden brown and crisp and drain on paper towels.
Mix all the ingredients for the salad and moisten with the dressing just before serving.
Serve immediately.