Wholemeal bread with egg salad

Ingredients for 1 servings:

• 2 eggs
• 150 g cottage cheese (granular cream cheese)
• 1 tbsp mustard, medium hot
• ½ bunch parsley
• 2 slice(s) of wholemeal bread, approx. 40 g each
• salt and pepper
• curry powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Put a pot of hot water on the boil. When it’s boiling, add the eggs and cook for about 8 minutes, until hard-boiled. Meanwhile, in a bowl, whisk the cottage cheese and mustard until smooth. Wash the parsley, spin it dry, and chop it finely. Optionally, toast the bread. Remove the hard-boiled eggs from the water, refresh them under running water, peel them, and mash them with a fork. Fold the eggs and finely chopped parsley into the creamy cottage cheese and season with spices. Spoon the egg salad onto the bread. Also delicious: Fold mushrooms or radishes into the egg salad. As a low-carb evening variation, this dish can be enjoyed with chicken breast instead of bread. The whole-grain bread with egg salad contains approximately 484 kcal per serving.