Egg Spread

Instead of hard-boiled or baked eggs, you can prepare an egg spread for breakfast.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 slice Bread, whole grain

  • 4 pieces Egg, fresh

  • 250 g Cheese, cottage cheese

  • 3 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 50 g Sour cream

  • 2 piece Cucumbers, sour

  • 1 teaspoon Mustard

  • 3 twigs Thyme, raw

Steps

  1. Pour cold water into a pot. Place it on the stove and gently add the eggs with a spoon. There should be enough water to completely cover the eggs. Wait for the water to boil, then cook the eggs for exactly 5 minutes.

  2. Drain the boiled eggs and cool them under cold running water. Peel the cooled eggs. Finely chop two eggs and slice the other two into thin pieces.

  3. Wash the chives, dry them, and finely chop them. Cut the pickles into small pieces. In a bowl, combine the chopped eggs, chives, pickles, cottage cheese, sour cream, mustard, salt, and pepper. Mix well with a fork until you get a creamy egg spread.

  4. Spread the egg mixture onto slices of bread and top with the egg slices. Serve.

Nutrition Information (Per 100g)

  • Calories: 128.41 kcal
  • Fat: 5.26 g
    • Saturated Fat: 1.63 g
  • Carbohydrates: 7.38 g
    • Sugars: 1.75 g
  • Protein: 9.39 g
  • Fiber: 0.88 g

Advice

If the cottage cheese is too wet, wrap it in a clean cloth and squeeze out the liquid. The egg spread pairs excellently with white or black bread and various rolls. You can also sprinkle the bread slices with chopped chives.