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Egg – Tomato – Mozzarella Salad

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Ingredients for 4 servings:

  • 6 tomatoes
  • 6 eggs, boiled
  • 2 mozzarella (buffalo)
  • 8 sausages, thin Bochwurst (Wiener)
  • 200 g mushrooms
  • 200 g yogurt
  • 1 tsp curry
  • ½ tsp coriander, ground
  • ¼ tsp ground ginger
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a creamy sauce from the yogurt and spices and let it sit in the refrigerator overnight. Adjust the seasoning the next day, if necessary. Boil the eggs, peel the tomatoes, and quarter them. Thinly slice the sausages and mushrooms. Tear the mozzarella into fairly small pieces. Mix everything with the sauce and serve. Serve with a baguette and a delicious pilsner.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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