bites of egg with ham

Name: bites of egg with ham
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Eggs; 4 large salad leaves, e.g. Lollo bianco; 1-2 stem(s) Parsley; 4 big cherry tomatoes; 11/2-2 Tbsp medium hot, fine mustard; 50 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 4 discs Wheat toast bread; 20 g Butter or margarine; 4 wafer-thin slices of nut ham (cooked ham with nut rim)

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Eggs
4 large salad leaves, e.g. Lollo bianco
1-2 stem(s) Parsley
4 big cherry tomatoes
11/2-2 Tbsp medium hot, fine mustard
50 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
4 discs Wheat toast bread
20 g Butter or margarine
4 wafer-thin slices of nut ham (cooked ham with nut rim)

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Quench cold and let them cool down. Wash and drain salad, parsley and cherry tomatoes. Cut the tomatoes into quarters. Peel and halve the eggs and remove the egg yolk. Pass the egg yolks through a sieve and mix with mustard and cream cheese. Season with salt and pepper.
2
Put into a piping bag with star-shaped spout and squirt a tuff into each half of the egg. Sprinkle with paprika. Roast toast and cut a circle (approx. 7 cm Ø) from each slice. Spread the toast circles with fat and cover with salad and ham. Place one half of an egg on each toast slice and arrange on plates with the remaining egg halves. Serve garnished with tomatoes and parsley