Eggs-Cucumber-Carpacchio

Name: Eggs-Cucumber-Carpacchio
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Eggs (size M); 150 g Cucumber; 1/2 bunch Spring onions; 150 g Whole milk yoghurt; 3 TABLESPOONS Milk; 1 TABLESPOON medium hot mustard; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 1/2 Beet Cress; 7-10 Tbsp pink berries

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Eggs (size M)
150 g Cucumber
1/2 bunch Spring onions
150 g Whole milk yoghurt
3 TABLESPOONS Milk
1 TABLESPOON medium hot mustard
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
1/2 Beet Cress
7-10 Tbsp pink berries

Directions

1
Cook the eggs in boiling water for about 10 minutes, drain, rinse with cold water, peel and let cool. Wash and clean the cucumber and cut it diagonally into thin slices. Clean and wash spring onions and cut into rings.
2
Mix yoghurt with milk, mustard and vinegar. Season to taste with salt, pepper and sugar. Cut the eggs into slices with an egg slicer. Arrange on plates with the cucumber. Spread yoghurt sauce over it and sprinkle with spring onions.
3
Cut cress from the bed and sprinkle with pink berries. Black bread tastes good with it.