Egg spread on farmhouse bread

Ingredients for 12 servings:

• 3 eggs
• 1 piece(s) cucumber(s), approx. 180 g
• 1 box of cress
• 150 g quark
• 75 g sour cream
• 1 ½ tsp mustard, hot
• some salt and pepper, from the mill
• 6 slice(s) farmer’s bread, cut into bite-sized pieces
• some paprika powder
• curry powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

for an aperitif

Boil the eggs hard, then rinse in cold water and let cool. Peel the cucumber and halve it lengthwise. Scoop out the seeds and flesh with a spoon. Finely chop the cucumber halves. Trim and wash the cress, then let it dry. Peel the eggs, remove the egg whites, and finely chop them. Mash the egg yolks with a fork and mix with the quark, sour cream, and mustard. Stir the egg white cubes, cucumber cubes, and cress into the quark mixture and season with salt and pepper. Spread the spread on bite-sized pieces of bread and sprinkle with paprika or curry powder. Serve on a platter as an aperitif.