Small surimi egg bread cubes

Name: Small surimi egg bread cubes
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 100 g S; 4 Stem(s) Parsley; 3 Eggs (size M); 30 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Tabasco; 10 g Butter or margarine; 6 discs Sandwich toast; 100 g Double cream cream cheese; 3 TABLESPOONS Salmon caviar

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

100 g S
4 Stem(s) Parsley
3 Eggs (size M)
30 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Tabasco
10 g Butter or margarine
6 discs Sandwich toast
100 g Double cream cream cheese
3 TABLESPOONS Salmon caviar

Directions

1
Cut surimi into small pieces. Wash the parsley, shake dry and chop the leaves finely. Whisk eggs and crème fraîche in a bowl and season with salt and Tabasco
2
Heat the fat in a frying pan. Add the egg mixture to the pan and let it set for 2-3 minutes while stirring with a wooden spoon. Remove from the stove. Stir in surimi and parsley
3
Toast bread, remove rind. Spread slices thinly with cream cheese on one side. Spread half of the slices with egg-surimi mix, spread salmon eggs on top. Cover with the remaining slices and press down lightly. Cut the sandwiches into quarters and serve cold