The special herb quark bread

Ingredients for 3 servings:

• 3 slice(s) of bread(s), (farmer’s, mixed or rye bread) of your choice
• 3 tsp margarine or butter for spreading
• 500 g quark (skimmed, cream-free or lactose-free) of your choice
• 3 bunches of chives
• 3 bunches of dill
• 2 tomatoes (preferably vine tomatoes)
• 3 eggs
• ½ cucumber(s)
• some milk
• some sugar (or glucose)
• Salt
• black pepper, freshly ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Chives and dill, cucumber, tomato and eggs

Boil the eggs hard for about 8 to 10 minutes, then let cool. Cut the chives into small rolls and place in a bowl. Then chop the dill, add it, and mix everything together. Cut the tomatoes into not-too-thick slices and arrange on a plate. Cut the cucumber into thin slices and also arrange on a plate. Peel the hard-boiled eggs, slice them using an egg slicer (if you have one), and serve. Put the quark in a bowl, mix with a little milk and sugar so that it is still easy to spread. Now spread the bread with the margarine or butter and then with the quark. The quark should not be spread too thinly on the bread. I would say about 1 1/2 tablespoons per loaf. First sprinkle some salt on the quark and then generously add the herbs. Sprinkle some more salt on the herbs. Then cover the bread alternately with cucumber, tomato, and egg. Sprinkle the whole thing with salt and pepper. Finally, generously scatter the herbs over the dish and sprinkle with salt again. If you have any leftover cucumbers, tomatoes, and eggs, sprinkle them with salt and pepper; they’ll taste great on top.