Egg-and-pot spread

Ingredients

Directions

1. 1

   Boil the eggs in boiling water for about 10 minutes until hard, drain, pour off in cold water and peel. Peel the shallots. Finely dice gherkin and shallots. Wash parsley, dab dry, pluck leaves from the stalks and chop.

2. 2

   Set aside some diced shallots, cucumber and parsley for sprinkling. Halve the eggs, take out the egg yolks, puree with the quark and yoghurt. Dice the egg white. Fold in egg white, parsley, cucumber and shallots.

3. 3

   Season with salt, pepper and some sugar. Arrange the spread on e.g. farmhouse bread, sprinkle with remaining parsley, diced shallots and cucumber.