Eggs in smoked salmon

Boil the eggs almost hard in 6-8 minutes. Rinse them under cold running water, peel them and allow them to cool.

Grease the coffee cups thinly with oil. Slice the chives and parsley. Cover the bottom and wall of the greased cups with plastic wrap.

Then coat them with slices of smoked salmon. Mix the hüttenkäse with chives and dill and season with (lemon) pepper and salt.

In each mold, spoon a spoon of this mixture and then push an egg with the pointed side down.

Put Hüttenkäse on it, distribute it around the egg and press everything well. Cover the top with a piece of salmon and put the molds covered in the refrigerator for at least 1 hour.

Remove the coarse stalks from the watercress and divide the leaves over four plates. Turn a cup on each plate and carefully pull the cup up.

If necessary, garnish with a sprig of fresh dill. Tasty with freshly roasted slices of baguette.