Eggs in a glass with puff pastry hares

Name: Eggs in a glass with puff pastry hares
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1/2 package (270 g) fresh butter puff pastry (ready to bake rectangular rolled out on baking paper; 40 x 24 cm; refrigerated shelf); 7 Eggs (size M); 1 collar Parsley and chives; 1/2 bunch Chervil; 1 Bed of garden cress; 200 g Sour cream (24 % fat); 2-4 Tbsp whole milk (3,5 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TSP Caviar; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

1/2 package (270 g) fresh butter puff pastry (ready to bake rectangular rolled out on baking paper; 40 x 24 cm; refrigerated shelf)
7 Eggs (size M)
1 collar Parsley and chives
1/2 bunch Chervil
1 Bed of garden cress
200 g Sour cream (24 % fat)
2-4 Tbsp whole milk (3,5 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TSP Caviar
baking paper

Directions

1
Take the dough out of the refrigerator about 10 minutes before processing. Boil 6 eggs in water for 7-8 minutes. Place the dough on a work surface. Cut out 6 rabbits with a cookie cutter (approx. 8 x 5 cm). Place the rabbits on a baking tray lined with baking paper. Whisk 1 egg. Brush the rabbits with it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes.
2
Drain the eggs, quench them, let them cool down and peel them. Wash herbs and shake dry. Pluck the leaves from the stems. Cut chives into small rolls. Cut cress from the bed. Puree chives, parsley, chervil and cress, except for something to garnish, sour cream and milk. Season with salt and pepper.
3
Remove the puff pastry rabbits from the oven and let them cool down. Halve the eggs if necessary. Pour herb sauce into small glasses. Add 1 egg and 1/2 teaspoon caviar to each. Garnish with remaining cress and rabbits.