Yoghurt dressing with mustard, eggs and cress

Name: Yoghurt dressing with mustard, eggs and cress
Cook time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 3 Eggs (size M); 150 g Whole milk yoghurt; 2-3 TABLESPOONS medium hot mustard; 100 ml Milk; 2 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Beet Cress

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
5 mins

TOTAL TIME
5 mins

Ingredients

Servings: 1

3 Eggs (size M)
150 g Whole milk yoghurt
2-3 TABLESPOONS medium hot mustard
100 ml Milk
2 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Beet Cress

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Drain and quench. Leave to cool. Mix yoghurt, mustard, milk and vinegar, season to taste with salt, pepper and sugar. Peel and quarter the eggs.
2
Cut cress from the bed. Add both to the dressing and puree. Pour dressing into a bottle and place in the fridge. Tastes great with spring and summer salads (with radishes, sprouts and chicken) or as a dip with vegetable sticks. Dressing keeps for 3-4 days
3
7 minutes waiting time. Per bottle approx. 2010 kJ/480 kcal. E 34 g/F 31 g/KH 15 g