Filter
Reset
Sort ByRelevance
Jdwags
Stuffed egg and cheese crust
Recipe for Dutch stuffed eggs with a cheese crisp.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the eggs in about 5 minutes. Let them scare under cold running water. Peel the eggs and cut them.
-
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.
-
Divide this over the eggs and smooth the top. Put covered in the refrigerator.
-
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.
-
Take the baking sheet out of the oven and allow the cheese crispsandnbsp; to cool and harden.
-
Cut deandnbsp; watercress and rinse it in a colander. Drain well and spread over four plates.
-
Place a filled egg and a cheese crust on each plate.
Blogs that might be interesting
-
10 minLunchCorn bread, spreadable butter, green apple, cinnamon, sugar,apple pie tarti from the field of leonie
-
15 minLunchchickpeas (150 g), Red pepper, black olives without pit, leaf parsley, lemon juice, young leaf lettuce, cherryto, sweet pointed pepper, feta,chickpea salad with paprika
-
15 minLunchnut rolls, lemon, goat cheese natural 55, basil, pesto rosso,nut bun goat cheese
-
20 minLuncholive oil, swede, dried sage, chicken bouillon, chicken livers, beef smoke, balsamic vinegar, oak leaf lettuce melange, Roquefort,oak leaf salad with chicken livers
Nutrition
100Calories
Sodium0% DV0g
Fat11% DV7g
Protein16% DV8g
Carbs0% DV1g
Fiber0% DV0g
Loved it