Ham and egg cocktail (diabetics)

Name: Ham and egg cocktail (diabetics)
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 2 Eggs; 100 g cleaned small tomatoes; 1 (50 g) Gherkin and; 1-2 TABLESPOONS Cucumber water (a. d. glass); 2 discs (approx. 30 g) Salmon ham; 2 tablespoons (50 g) sour cream (10 % fat); 75 g Whole milk yoghurt; 1 coated Tsp medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Chervil; 50 g cleaned green salad; 2 discs (50 g) wholemeal toast or 1 wholemeal roll

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

2 Eggs
100 g cleaned small tomatoes
1 (50 g) Gherkin and
1-2 TABLESPOONS Cucumber water (a. d. glass)
2 discs (approx. 30 g) Salmon ham
2 tablespoons (50 g) sour cream (10 % fat)
75 g Whole milk yoghurt
1 coated Tsp medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Chervil
50 g cleaned green salad
2 discs (50 g) wholemeal toast or 1 wholemeal roll

Directions

1
Boil eggs hard in about 10 minutes. Then quench briefly under cold water and cool down. Cut tomatoes in half or in quarters depending on size. Cut gherkins into fine slices. Mix sour cream, whole milk yoghurt, some cucumber water and possibly some mustard until smooth. Season salad dressing with salt and pepper to taste.
2
Peel the eggs and cut them into slices or chop them roughly. Mix with cucumber slices, ham cubes and salad dressing. Pluck the chervil leaves from the stems, wash the green salad, drain on a sieve and pluck into bite-sized pieces. Put the lettuce leaves in a small bowl and arrange the egg salad on top. Sprinkle with chervil leaves