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Cucumber and Egg Carpaccio
Ingredients
| 8 | hard boiled eggs, peeled and thinly sliced |
| 300 g | cucumber, thinly sliced |
| 1 bunch(es) | spring onions, sliced |
| 300 g | yoghurt |
| 6 tbsp | milk |
| 4 tbsp | cress, chopped |
| 2 tbsp | mustard |
| 6 tbsp | white wine vinegar |
| salt and freshly ground black pepper | |
| 1 pinch(es) | sugar |
Method
Preparation time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
Mix together the yoghurt, milk, mustard and vinegar. Season to taste with salt, pepper and sugar.
Arrange the egg and the cucumber slices on a serving plate. Drizzle over the yoghurt sauce and garnish with spring onions and cress.
Serve with bread and butter.
Arrange the egg and the cucumber slices on a serving plate. Drizzle over the yoghurt sauce and garnish with spring onions and cress.
Serve with bread and butter.
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