Breakfast eggs with a twist

Ingredients for 1 servings:

• 2 m.-sized eggs
• some fresh vegetables as a side dish, of your choice
• some dill or parsley
• some oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 16 minutes

a top serving idea for the breakfast buffet, because they are a feast for the eyes

Depending on the type of vegetable, wash, peel, and core it if necessary, and cut it into pieces or slices. Wash the dill or parsley, shake it dry, and chop it finely. Line two small, conical glasses with heat-resistant cling film and brush the inside with a few drops of cooking oil. Fill each lined glass with a whole egg. Fold the corners of the film together and tie the film tightly with a sausage link. Cook the two bags hanging in boiling water for six minutes, then remove and cut open just below the knot. Carefully peel off the film and arrange the eggs on a platter or plate with the vegetables or other items. Sprinkle the eggs and vegetables with the dill or parsley and serve while still hot.