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Stuffed egg and cheese crust
Recipe for Dutch stuffed eggs with a cheese crisp.
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Ingredients
Directions
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Boil the eggs in about 5 minutes. Let them scare under cold running water. Peel the eggs and cut them.
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Carefully take out the egg yolks and finely mix them with the mustard, mayonnaise and tarragon with a fork into an airy smooth crandegrave; Season with salt and pepper.
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Divide this over the eggs and smooth the top. Put covered in the refrigerator.
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Preheat the oven to 200anddeg; C. Divide the cheese in 4 heaps over the baking sheet with parchment paper. Let the cheese melt on the plate in 10 minutes and turn slightly brown.
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Take the baking sheet out of the oven and allow the cheese crispsandnbsp; to cool and harden.
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Cut deandnbsp; watercress and rinse it in a colander. Drain well and spread over four plates.
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Place a filled egg and a cheese crust on each plate.
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Nutrition
100Calories
Sodium0% DV0g
Fat11% DV7g
Protein16% DV8g
Carbs0% DV1g
Fiber0% DV0g
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