Eggs filled with vegetable puree

Ingredients for 1 servings:

• 5 eggs, hard-boiled
• 35 g broccoli florets, steamed
• 1 tsp cream cheese
• Salt
• pepper
• nutmeg
• 35 g carrot(s), steamed
• 1 tsp cream cheese
• Salt
• pepper
• 1 pinch of sugar
• 1 dashes lemon juice
• some milk, as needed

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 57 minutes

for 5 halves each

First, peel the eggs, halve them, and scoop out the yolks. For the broccoli puree, puree all the ingredients and 2.5 egg yolks. Season again with the spices. Transfer the mixture to a piping bag fitted with a star nozzle and pipe into five egg white halves. For the carrot puree, puree all the ingredients and 2.5 egg yolks. If the mixture isn’t creamy enough, add a few drops of milk. Season to taste and pipe into the remaining egg white halves using a piping bag fitted with a star nozzle. The eggs can be decorated as desired, e.g., with mini broccoli florets, small carrot slices, fresh herbs, caviar, etc. Arrange the egg halves attractively on a platter, e.g., on a bed of lettuce, and serve.