Stuffed egg and cheese crust

Name: stuffed egg and cheese crust
Total time: 20 min
Yield: 4
Ingredients: 2 egg; 1 teaspoon mustard; 1 teaspoon mayonnaise; 1 mespoint dried tarragon; 50 gram Parmesan cheese freshly grated; 50 gram grana padano cheese freshly grated; 1 tray watercress

Recipe for Dutch stuffed eggs with a cheese crisp.

Ingredients

Kitchen Stuff

1 blender
1 high glass dish (capacity 2.5 liters)

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.