Stuffed eggs
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 4 Eggs (size M)
- 100 g cream cheese (60%)
- 7-10 Tbsp (Philadelphia)
- 3 TABLESPOONS Whipped cream
- 100 g unsalted peanuts
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 Whole grain toast slices
- 2 TEASPOONS Butter or margarine
- 1 small head Lollo rosso
- 1 small onion
- 1 TABLESPOON Sweet peppers
Directions
- 1
Boil eggs in boiling water for about 10 minutes until hard. Rinse cold, peel and halve. Squeeze out the egg yolk. Mix cream cheese, egg yolk and cream with the whisk of the hand mixer.
- 2
Finely chop the peanuts and, except for a tablespoon for sprinkling, fold into the mixture. Season to taste with salt and pepper. Pour into a piping bag with a medium perforated spout and squirt into the egg white halves.
- 3
Toast slices of toast and cut out 4 circles (approx. 4.5 cm Ø). Spread with fat and serve with the eggs. Clean and wash the salad and dab dry. Peel onion, cut into rings and roll in paprika.
- 4
Arrange eggs with the salad and bread on plates. Sprinkle with remaining peanuts and garnish with onion rings.
More Delicious Recipes
