Stuffed eggs with tomato cream

Name: Stuffed eggs with tomato cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 Eggs (size M); 1 TABLESPOON Tomato paste; 50 g Double cream cream cheese; 2 stem(s) Basil; 7-10 Tbsp Salt; 1 (10 g) cherry tomato; 10 g sliced parmesan cheese

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 Eggs (size M)
1 TABLESPOON Tomato paste
50 g Double cream cream cheese
2 stem(s) Basil
7-10 Tbsp Salt
1 (10 g) cherry tomato
10 g sliced parmesan cheese

Directions

1
Put the eggs in boiling water and boil hard for about 10 minutes. Drain, rinse with cold water and remove the shell. Let them cool down. Cut a lid off the eggs. Carefully remove the egg yolk with a knife or teaspoon.
2
Pass the egg yolk through a sieve into a bowl. Mix with tomato paste and cream cheese. Wash the basil, dab dry, put something aside for garnishing. Cut the rest very finely. Stir into the egg cream, season with salt.
3
Use 2 teaspoons to cut off 4 cams and fill them into the eggs. Wash, clean and quarter the tomatoes. Remove seeds. Garnish eggs with tomato quarters, parmesan and basil put aside.