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Melanie Pino
Mushrooms of tomato and egg
Homemade mushrooms of egg, tomato and cottage cheese
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Ingredients
Directions
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Boil the eggs in 8 min. Hard, let them scare under cold running water and peel them.
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Cut a small piece of the top and bottom of each egg.
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Halve the tomatoes. Scoop out the seed lists from the tomatoes and ensure that the outside remains intact.
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Dab dry the inside and outside of the tomato.
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If necessary, season the curd with some salt.
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Place all the eggs upright on a dish and spread half of the curds over the top of the eggs. Put the tomato caps on it.
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Put the rest of the curd in a sandwich bag. Cut a small tip from one of the sides so that you can use it as a piping bag.
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Place dots with the piping bag on each tomato cap.
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Nutrition
80Calories
Sodium4% DV85mg
Fat8% DV5g
Protein16% DV8g
Carbs0% DV1g
Fiber0% DV0g
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