Stuffed eggs with trout caviar and cress

Name: Stuffed eggs with trout caviar and cress
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs (size M); 50 g Cream cheese preparation with horseradish (14,5 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Trout caviar; 7-10 Tbsp Cress

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs (size M)
50 g Cream cheese preparation with horseradish (14,5 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Trout caviar
7-10 Tbsp Cress

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 yolks with a knife or a teaspoon, pass them through a sieve into a bowl and mix with cream cheese.
2
Season with salt and pepper. Pour into a piping bag with star-shaped spout and squirt into the eggs. Add 1/2 teaspoon of trout caviar to each. Cut cress from the bed and sprinkle the eggs with it