Stuffed eggs on tomatoes

Name: Stuffed eggs on tomatoes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 Eggs; 4 TSP pine nuts or almond slivers; 3 small tomatoes; 100 g Double cream cheese; 1-2 TEASPOONS moyenne nette; 7-10 Tbsp Mustard; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 7-10 Tbsp Basil; 7-10 Tbsp or parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 Eggs
4 TSP pine nuts or almond slivers
3 small tomatoes
100 g Double cream cheese
1-2 TEASPOONS moyenne nette
7-10 Tbsp Mustard
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
7-10 Tbsp Basil
7-10 Tbsp or parsley

Directions

1
Boil the eggs hard for about 10 minutes. Quench and peel. Roast pine nuts or almonds in a dry pan. Take out
2
Clean and wash the tomatoes and cut 2 tomatoes into 4 slices each. Quarter the remaining tomatoes, remove seeds and cut into fine slices
3
Halve the eggs and remove the egg yolk. Stir egg yolks, cream cheese and mustard until smooth. Season with salt and pepper. Fill the egg cream into a piping bag with star-shaped spout and squirt into the egg halves
4
Wash the basil and, except for a little bit, cut into strips. Place the egg halves on the tomato slices. Sprinkle with basil. Garnish with tomato slices and remaining basil. Sprinkle with pine nuts or almonds
5
Drink: cold beer