Weinviertel egg spread
This hearty Aufslrich from Lower Austria is quick to prepare and tastes delicious.
ingredients for 4 people:
1 small green pepper (about 1OOq)
½ bunch of parsley
½ bunch of chives
100 g lean cooked ham
1 small pickled cucumber
1 On the road. pickled green peppercorns from the glass
2Eßl. Sour cream
Per serving about:
610 kJ/ 150 kcal
9 g protein -11g fat
2 g of carbohydrates
Preparation time: about 35 Minutes
1. The eggs in 10 Boil hard for minutes, then rinse with cold water and peel. Wash the peppers and remove the stem and the white ribs and seeds.
2. Wash the parsley and chives and toss to dry. The eggs, the pepper, the parsley, Finely chop the ham and pickles.
3. Cut the chives into fine rolls. Drain the peppercorns and roughly chop or pound in a mortar.
4. Mix all of the chopped ingredients well in a bowl. Mix in the creme fratche. Season the egg spread with a little salt. It goes well with whole grains- or farmer's bread.
Beaten eggs don't always have to end up as scrambled eggs. When you wrap eggs with damaged shells in aluminum foil, they do not leak when cooking.