Stuffed eggs on radish salad

Name: Stuffed eggs on radish salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Eggs (size M); 1/2 bunch Parsley; 1 package (250 g) Soy cream for cooking and refining; 200 g Picking salad; 1 collar Radishes; 100 g Radish sprouts; 1 TEASPOON Ziron juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs (40 g each) Nut bread

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Eggs (size M)
1/2 bunch Parsley
1 package (250 g) Soy cream for cooking and refining
200 g Picking salad
1 collar Radishes
100 g Radish sprouts
1 TEASPOON Ziron juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs (40 g each) Nut bread

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Rinse under cold water, peel and halve. Remove the egg yolks from the egg halves with a teaspoon and place them in a bowl. Wash parsley and shake dry. Pluck leaves from the stalks and chop finely. Add 6 tablespoons of soy cream to the egg yolks and stir until smooth.
2
Season with salt. Fold in parsley. Fill egg yolks into a piping bag with star-shaped spout and squirt into the egg halves. Clean, wash and drain the salad. Clean and wash the radishes and cut them into slices. Rinse sprouts briefly. Mix the remaining soy cream and lemon juice. Season with salt and pepper. Arrange salad, radishes and sprouts on plates. Place egg halves on top. Drizzle salad with sauce.
3
Rinse sprouts briefly. Mix the remaining soy cream and lemon juice. Season with salt and pepper. Arrange salad, radishes and sprouts on plates. Place egg halves on top. Drizzle salad with sauce. Remaining sauce extra is enough. Add 1 slice of nut bread each