Egg and Nut Canape

Name: Egg and Nut Canape
Cook time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 2 Eggs (size M); 1 TEASPOON Fresh cream; 2 TABLESPOONS Peanut Butter; 7-10 Tbsp Chilli powder; several sheets Frisée salad; 10 (à 12 g) round slices of pumpernickel; 7-10 Tbsp Nibbles; 7-10 Tbsp Chili Rings

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 10

2 Eggs (size M)
1 TEASPOON Fresh cream
2 TABLESPOONS Peanut Butter
7-10 Tbsp Chilli powder
several sheets Frisée salad
10 (à 12 g) round slices of pumpernickel
7-10 Tbsp Nibbles
7-10 Tbsp Chili Rings

Directions

1
Hard boil eggs, quench, peel and slice. Stir boiled egg yolk, crème fraîche and peanut butter until smooth. Season with chilli and fill into a piping bag with star-shaped spout.
2
Wash the salad, pluck finely. Cover pumpernickel with egg white slices and salad. Spray cream on top. Garnish with munchies and chilli rings.

Nutrition Facts

KCAL
70 kcal

CARBS
6 g

FATS
4 g

PROTEINS
3 g

Egg and Nut Canape

Ingredients

Directions

Nutrition Facts

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