Wholemeal bread with egg salad

Name: Wholemeal bread with egg salad
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 2 Eggs; 100 g Cucumber; 1/2 Beet Cress; 1 TABLESPOON Salad cream (40% fat); 1 TABLESPOON Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 disc (approx. 70 g) Wholemeal bread; 7-10 Tbsp Olive and parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

2 Eggs
100 g Cucumber
1/2 Beet Cress
1 TABLESPOON Salad cream (40% fat)
1 TABLESPOON Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 disc (approx. 70 g) Wholemeal bread
7-10 Tbsp Olive and parsley

Directions

1
Boil eggs for about 9 minutes. Then rinse with cold water, peel and cut into slices. Wash cucumber and cut into slices. Cut cress briefly from the bed. Mix salad cream and quark. Season with salt and pepper. Fill 1 tablespoon into a piping bag with star-shaped spout.
2
Halve the slice of bread, cut off 2 triangles. Spread bread halves with the cream. Spread cucumber and egg slices on top. Sprinkle with the cress. Fix 1 bread triangle each with wooden sticks. Spray cream from the piping bag on top. Garnish with halved olive and parsley