John Myers
Ingredients for 4 servings:
- 10 small eggs (size S)
- 300 g peas (frozen)
- 1 tbsp salt
- 1 liter of water
- 4 small tomatoes
- 1 box of cress
- 50 g low-fat curd cheese
- 50 g mayonnaise
- 2 tbsp tomato ketchup
- 50 g onion(s), grated
- 125 ml cream
- Paprika powder, sweet
- Pepper, white
- 1 dashes Tabasco
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Pierce the egg shells, place them in boiling water, and boil for 7 minutes. Cool in cold water, then peel. Add the peas to 1 liter of boiling salted water. Boil briskly for 2 minutes, rinse briefly in cold water, and drain. Divide the peas among 4 plates. Halve the eggs and place on top. Cut the tomatoes into eighths and garnish. Cut the cress from the bed with scissors. Combine the sauce ingredients in a bowl, whisk until creamy, and season with spices. Just before serving, spoon the sauce over the eggs and vegetables.
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