Mix the low-fat quark with the crème fraîche and a dash of whipped cream. Then grate 1/2 cucumber and mix in. Press and add the garlic and season the tzatziki with salt and pepper. Let it steep in the refrigerator until everything is ready.
For the bread:
Season 3 eggs with salt and pepper, mix with 3 tablespoons of oil and let stand on both sides in the pan with the lid closed. Do the same with the remaining eggs.
Finally fry the chicken until crispy, season with salt and pepper and fill the egg shop with it. Enjoy with the tzatziki.
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