Cucumber and Egg Carpaccio
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 egg (s)
- 0.5 ½ large cucumber (s)
- 3 spring onion (s)
- 150 g natural yourt (whole milk yourt)
- 3 tablespoon milk
- 1 tablespoon mustard, medium hot
- 3 tablespoon white wine vinegar
- Salt and pepper, black
- 1 pinch (s) sugar
- 0.5 ½ bowl cress
- 4 slices bread or toast, whole grain
- possibly pepper berries, pink, pink for garnish
Print Recipe
Pin Recipe Instructions
- Boil the eggs hard in water for about 10 minutes. Quench, peel and let cool.
- Wash and clean the cucumber and slice or cut diagonally into thin slices. Clean and wash the spring onions and cut into rings, except for a few green tips.
- Mix the yogurt with milk, mustard and vinegar. Season to taste with salt, pepper and sugar.
- It is best to cut the eggs into thin slices with an egg cutter. Arrange with the cucumber slices on plates or cake plates. Spread the yogurt sauce over it and sprinkle with spring onions. Cut the cress from the bed and sprinkle over it.
- Sprinkle with a little pink berries and garnish with the remaining spring onion greens. Serve with bread.
- I made the carpaccio as a starter for Christmas and it was very well received. Can also be prepared very well.
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