Easter sandwich with minute steak & egg

Name: Easter sandwich with minute steak & egg
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs; 2 Minute steaks (approx. 100 g each); 1 TEASPOON Oil; 7-10 Tbsp salt, pepper; 1/4 potty Chervil; 1/4 collar Chives; 50 g Sour cream or crème fraîche; 4 Radishes; 4 discs Sandwich Toast

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs
2 Minute steaks (approx. 100 g each)
1 TEASPOON Oil
7-10 Tbsp salt, pepper
1/4 potty Chervil
1/4 collar Chives
50 g Sour cream or crème fraîche
4 Radishes
4 discs Sandwich Toast

Directions

1
Boil the eggs hard and quench them. Wash the steaks, dab dry and cut each steak into 4 wide strips. Fry in hot oil for 1-2 minutes on each side. Season with salt and pepper and take out
2
Wash the herbs and chop finely. Mix with sour cream. Season to taste with salt and pepper
3
Clean and wash radishes. Peel eggs. Cut both into slices. Put some radish and egg slices aside for garnishing
4
Remove the crusts from bread if necessary. Cut the toast slices diagonally into quarters. Spread 8 corners with herb cream, except for some. Cover with radishes, egg and steaks. Put the remaining toast slices on top as a lid. Garnish with remaining herb cream, egg and radish.
5
Drink: cool juice spritzer