Egg salad with North Sea crabs

Ingredients for 4 servings:

• 4 eggs
• 200 g lamb’s lettuce or lettuce
• 1 bunch asparagus, green or white
• salt water
• 200 g North Sea crabs, preferably fresh
• 3 tbsp mayonnaise
• 6 tbsp whipped cream
• 1 tsp mustard, grainy
• n. B. sugar
• e.g. salt and pepper
• 2 eggs, hard-boiled
• some oil or butter for the molds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

fresh for summer

Brush four teacups with oil or butter and break the eggs into each cup. Season with pepper and salt and place in a pot of simmering water. Poach the eggs for 8 minutes. Be careful when removing them, as the cups will be hot. Let them rest for a while. Cut the lettuce into smaller or larger pieces, as desired. Arrange on four plates. Cook the asparagus in salted water for about 8 minutes, then cut into pieces. Set the heads aside. Turn the slightly cooled eggs out of the cup onto the salad, then arrange the asparagus and crab around them. For the sauce, mix the mayonnaise, the whipped cream (liquid, not whipped), and the mustard. Season with sugar, salt, and freshly ground pepper. Spoon over the salad and garnish with the asparagus heads. Peel and dice the two hard-boiled eggs, and spoon them over the salad.