Stuffed egg halves with ham

Name: Stuffed egg halves with ham
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs; 1 TEASPOON medium hot mustard; 50 g Cream cheese; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sweet peppers; 4 discs Toast; 1 TABLESPOON butter/margarine; 4 Salad leaves (e.g. Lollo bianco); 4 thin slices of cooked ham (e.g. with nut rim); 7-10 Tbsp cherry tomatoes; 7-10 Tbsp or small tomatoes and; 7-10 Tbsp Parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs
1 TEASPOON medium hot mustard
50 g Cream cheese
7-10 Tbsp salt, white pepper
7-10 Tbsp Sweet peppers
4 discs Toast
1 TABLESPOON butter/margarine
4 Salad leaves (e.g. Lollo bianco)
4 thin slices of cooked ham (e.g. with nut rim)
7-10 Tbsp cherry tomatoes
7-10 Tbsp or small tomatoes and
7-10 Tbsp Parsley

Directions

1
Boil the eggs hard for about 10 minutes. Quench and peel. Let them cool down
2
Halve the eggs and remove the egg yolk. Pass the egg yolk through a sieve. Mix with mustard and cream cheese until smooth. Season with salt and pepper. Pour the mixture as desired into a piping bag with a star-shaped spout and squirt into each half of the egg or fill in with a teaspoon. Dust with paprika
3
Toast roasting. If necessary, cut a circle (approx. 7 cm Ø) from each slice or cut the toast diagonally in half. Spread with fat
4
Clean, wash and dab the salad. Place one lettuce leaf and one slice of ham on each toast. Arrange each with two egg halves. Garnish with quartered cherry tomatoes and parsley if desired