Egg with tapenade, tomato and serrano ham

Name: egg with tapenade, tomato and serrano ham
Total time: 20 min
Yield: 4
Ingredients: 8 egg; 150 gram olive tapenade; 250 gram cherry / cherry tomato; 200 gram serrano ham; 200 gram raw ham; 75 gram lamb's lettuce; 2 tablespoon olive oil; 1 teaspoon balsamic vinegar

Ingredients

8 egg
150 gram olive tapenade
250 gram cherry / cherry tomato
200 gram serrano ham

200 gram raw ham
75 gram lamb's lettuce
2 tablespoon olive oil
1 teaspoon balsamic vinegar

Directions

Boil the eggs in about 8 minutes. Cool them under cold water and peel them. Halve the eggs in width.
Cut a small cap from the bottom and top so that the eggs stay in place. Divide 1 teaspoon of tapenade over half the eggs.
Place 1 cherry / cherry tomato and 1 slice of serrano ham on each stick.
Divide the lettuce over plates and drizzle with the oil, balsamic vinegar, salt and pepper. Put the eggs with the sticks stuck on the lettuce.