Eggs in a glass

Ingredients for 2 servings:

• 50 g cucumber(s)
• 4 sprigs of chives (alternatively dill sprigs)
• 4 small eggs
• Salt
• 2 tbsp sour cream (10% fat)
• 2 tsp tomato ketchup
• Pepper, white
• 1 dashes Worcestershire sauce
• 2 slices of bread (wholemeal bread, about 200g)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Briefly wash the cucumber, pat dry, halve lengthwise and remove the seeds. Dice the cucumber very finely. Wash the chives, shake dry and cut into fine rolls. Boil the eggs for 4 minutes until soft-boiled, then refresh and peel. Put 2 eggs in each beaker or shallow bowl and cut a slit in the top to reveal the yolk. Lightly salt the eggs. Mix the sour cream, tomato ketchup and diced cucumber, season with a little freshly ground pepper and Worcestershire sauce. Pour the sauce over the eggs and sprinkle with chives. Serve with the bread. Tip: You can replace the cucumber with gherkins or mixed pickles or dice 50g of zucchini very finely. Per serving: 23g protein; 13g fat; 48g carbohydrates;