Egg with tapenade, tomato and serrano ham
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.
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