Easter sandwich
easy
45 mins
45 mins
Ingredients
- 4 Eggs (size M)
- 4 (approx. 375 g) thin turkey breast
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 150 g Radishes
- 1/2 Pot of chervil
- 1/3 collar Chives
- 1/2 Beet Cress
- 150 g Double cream cream cheese
- 75 g Fresh cream
- 8 discs Super Sandwich Toast
- 16 colourful Easter stickers
Directions
- 1
Pierce the eggs, put them in boiling water and boil them hard for 10 minutes. Halve the turkey escalope. Heat oil in a large frying pan, fry escalopes for 3-4 minutes while turning them over. Season with salt and pepper, place on a plate and let cool off. Quench the eggs and let them cool down.
- 2
Clean, wash and pat radishes dry. Leave some green on 4 radishes and put aside for garnishing. Cut the remaining radishes into slices. Wash the chervil and chives, dab dry and chop except for a little bit for garnishing. Cut the cress from the bed. Mix herbs, cream cheese and crème fraîche and season with pepper. Peel the eggs and cut them into slices with an egg cutter. Spread all sandwich toasts with herb cream cheese. Cover 4 slices with radishes, egg slices and and turkey escalopes and cover with the other slices. Press lightly and quarter the slices diagonally.
- 3
Mix herbs, cream cheese and crème fraîche and season with pepper. Peel the eggs and cut them into slices with an egg cutter. Spread all sandwich toasts with herb cream cheese. Cover 4 slices with radishes, egg slices and and turkey escalopes and cover with the other slices. Press lightly and quarter the slices diagonally. Decorate as you like with a slice of egg, radishes, a dash of cream cheese and the remaining herbs. Stick together with an Easter sticker and arrange on plates
Nutrition Facts
620 kcal
41 g
32 g
41 g
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