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Eggs in smoked salmon
Delicious recipe for the Easter brunch or as an appetizer at a dinner.
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Ingredients
Directions
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Boil the eggs almost hard in 6-8 minutes. Rinse them under cold running water, peel them and allow them to cool.
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Grease the coffee cups thinly with oil. Slice the chives and parsley. Cover the bottom and wall of the greased cups with plastic wrap.
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Then coat them with slices of smoked salmon. Mix the hüttenkäse with chives and dill and season with (lemon) pepper and salt.
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In each mold, spoon a spoon of this mixture and then push an egg with the pointed side down.
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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.
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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.
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If necessary, garnish with a sprig of fresh dill. Tasty with freshly roasted slices of baguette.
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Nutrition
250Calories
Sodium7% DV175mg
Fat18% DV12g
Protein46% DV23g
Carbs0% DV1g
Fiber8% DV2g
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