Cress and egg cream

Name: Cress and egg cream
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 2 Eggs (size M); 500 g Edible quark (20 % fat); 1 Beet Cress; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 8

2 Eggs (size M)
500 g Edible quark (20 % fat)
1 Beet Cress
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Stir quark until smooth. Wash the cress, cut it from the bed and add it to the quark, except for a little to garnish. Season to taste with salt and pepper.
2
Drain the eggs, quench, chop and, except for something to garnish, add to the quark. Arrange the quark in a bowl, garnish with egg cubes and cress. Serve spreads with poppy seed plait and white bread.