Egg – Cress – Wholemeal Toast
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 egg (s), cold, hard-boiled, cut into small quarters
- 4 slices toast bread (wholemeal toast)
- 3 tablespoon quark (low-fat quark)
- 1 tablespoon mayonnaise, normal
- 1 teaspoon pepper, coarse-grained black
- Cup / n cress, plucked in small pieces
- salt
Print Recipe
Pin Recipe Instructions
- Let the hard-boiled eggs cool, cut into small quarters and store in the refrigerator. The eggs have to be really cold for processing!
- Whole wheat toast, nice and soft and not toasted: cut off the edges, cut the 4 slices of toast crosswise into triangles. 8 triangles are obtained.
- Mix in a small bowl with a fork: low-fat quark + mayonnaise + coarse pepper + salt + the cold (!) Eggs. Add the cress last.
- Distribute the mixture evenly over 4 toast triangles, just place the other 4 on top and press down.
- Tip: Enjoy as a hearty breakfast with tea or as a filling evening meal with beer.
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