Place the bell pepper under the grill with the skin side up until the skin starts to blister, cover with a damp kitchen towel and then peel off the skin, roughly cut. Mix the paprika with 2 eggs and 80 g cream, salt and pepper and place in a buttered cup. Poach in a water bath (lid on) for approx. 40 minutes. Turn out, cut into slices and cut out shapes with a cookie cutter or cut into cubes.
Green egg prick
Pluck the parsley, put the leaves in a saucepan of boiling water. Cook until the leaves can be easily rubbed between two fingers (approx. 5 min.), Drain, quench briefly and squeeze out well. Mix in the parsley, the remaining eggs, cream and the spices. Continue as with the red egg prick.
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