Tomato and egg tower

Name: Tomato and egg tower
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs; 100 g Yoghurt Salad Cream; 2 TABLESPOONS White wine vinegar; 1 TEASPOON medium hot mustard; 7-10 Tbsp salt, pepper, sugar; several sheets Arugula (rocket); 1 TABLESPOON Oil; 1 small onion (e.g. red); 4 medium-sized tomatoes; 150-200 g Fleischwurst (ring)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs
100 g Yoghurt Salad Cream
2 TABLESPOONS White wine vinegar
1 TEASPOON medium hot mustard
7-10 Tbsp salt, pepper, sugar
several sheets Arugula (rocket)
1 TABLESPOON Oil
1 small onion (e.g. red)
4 medium-sized tomatoes
150-200 g Fleischwurst (ring)

Directions

1
Hard boil eggs. Quench and let them cool down. Stir salad cream, 1 tablespoon vinegar and mustard until smooth. Season to taste with salt and pepper. Clean and wash the arugula
2
Whip 1 tablespoon of vinegar, salt, pepper, some sugar and oil. Peel onion, dice finely and stir in
3
Peel the eggs. Wash and dry the tomatoes. Remove sausage from skin. Cut tomatoes, sausage and eggs into slices. Stack them on a plate to form 6-8 turrets, sprinkle with marinade or salad cream. Serve everything with rocket salad