Mushrooms of tomato and egg

Name: mushrooms of tomato and egg
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Dutch
Ingredients: 6 medium sized egg; 3 Tasty vine tomato; 50 g low fat quark

Homemade mushrooms of egg, tomato and cottage cheese

Ingredients

50 g low fat quark

Directions

Boil the eggs in 8 min. Hard, let them scare under cold running water and peel them.
Cut a small piece of the top and bottom of each egg.
Halve the tomatoes. Scoop out the seed lists from the tomatoes and ensure that the outside remains intact.
Dab dry the inside and outside of the tomato.
If necessary, season the curd with some salt.
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.
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.
Place dots with the piping bag on each tomato cap.