Egg salad with two different dressings

Name: Egg salad with two different dressings
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs (size M); 100 g Double cream- cream cheese preparation with herbs; 4 TABLESPOONS Vinegar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small red onion; 7-10 Tbsp Sugar; 4 Tomatoes; 200 g Pork sausage; 1 collar Rocket

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs (size M)
100 g Double cream- cream cheese preparation with herbs
4 TABLESPOONS Vinegar
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small red onion
7-10 Tbsp Sugar
4 Tomatoes
200 g Pork sausage
1 collar Rocket

Directions

1
Cook the eggs for 9 minutes in boiling water. In the meantime, stir cream cheese, 1 tablespoon of vinegar, 1 tablespoon of oil and 4 tablespoons of cold water until smooth. Season with salt and pepper. Peel and finely chop the onion.
2
Mix 3 tablespoons of vinegar, salt, pepper and 1 pinch of sugar. Add 3 tablespoons of oil. Add the onion and mix with the vinaigrette. Drain the eggs, rinse with cold water and peel.
3
Wash the tomatoes, grate them dry and cut them into slices. Slice the sausage and eggs as well. Stack the tomatoes, sausage and eggs alternately. Clean and wash the rocket.
4
Arrange the stack and rocket together and sprinkle with the dressings. Sprinkle with coarse pepper.