Stuffed eggs in salad bed

Name: Stuffed eggs in salad bed
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs; 3-4 Stem(s) Chervil or parsley; 2-3 TABLESPOONS White wine vinegar; 3 TSP medium hot mustard; 7-10 Tbsp salt, pepper; 1 pinch Sugar; 2-3 TABLESPOONS Oil; 5 TABLESPOONS Yoghurt Salad Cream; 1/2 Beet Cress; 1 small head radicchio; 1/2 small head of lettuce (e.g. Lollo bianco); 100 g small tomatoes or cherry tomatoes

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs
3-4 Stem(s) Chervil or parsley
2-3 TABLESPOONS White wine vinegar
3 TSP medium hot mustard
7-10 Tbsp salt, pepper
1 pinch Sugar
2-3 TABLESPOONS Oil
5 TABLESPOONS Yoghurt Salad Cream
1/2 Beet Cress
1 small head radicchio
1/2 small head of lettuce (e.g. Lollo bianco)
100 g small tomatoes or cherry tomatoes

Directions

1
Boil the eggs for about 10 minutes. Quench, peel and let cool
2
Wash the chervil and pluck the leaves (chop parsley finely). Mix with vinegar, 1 tsp. mustard, salt, pepper and sugar. Beat the oil well into the mixture
3
Halve the eggs. Pass the egg yolk through a sieve. Stir with salad cream and 2 tsp. mustard until smooth. Rinse cress and cut from the bed. Chop half, stir in. Fill the egg cream into a piping bag with perforated spout and squirt into the egg halves or fill in with a teaspoon
4
Clean, wash and drain the salads. Cut radicchio into strips, pluck the rest of the salad smaller. Wash and slice the tomatoes
5
Mix the lettuce and tomatoes with the marinade and arrange on 4 plates. Arrange the eggs on top and sprinkle with the rest of the cress