Ingredients for 1 Person
For the eggs
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3 Eggs
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Salt
Herring topping:
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50 g Herring
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1 slice Kühne Beetroot
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1 sprig dill
Pastrami topping:
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0.5 slice Pastrami
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1 TSP Kühne Sauerkraut
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1 TSP Fresh parsley
Sushi topping:
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0.25 Nori sheets
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1 TSP Kühne carrot salad
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0.5 TSP sesame
Hot Dog topping:
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2 slices Kühne burger gherkins
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0.5 TSP Kühne coarse mustard
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1 mini sausage
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0.5 TSP Kühne fried onions
Caprese topping:
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1 Kühne sundired tomato
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2 Mini mozzarella
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0.5 TSP Pine nuts
Tex-Mex topping:
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0.5 Avocado
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1 Kühne corn cob
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2 leafs fresh coriander
Preparation
Kitchen utensils
Kitchen scale, saucepan, stove, knife, chopping board
Boil the eggs for about 8 minutes, cool under cold water, peel, and halve. Season all halves with salt.
Place cucumber on an egg half, add mustard, then the sausage. Sprinkle with fried onions and serve.
Place herring on the egg, top with a slice of beetroot, and finish with dill.
Cut sun-dried tomatoes into thin strips and place on the egg. Add mozzarella and garnish with pine nuts.
Top the egg with pastrami and sauerkraut. Finish with parsley and serve.
Slice avocado. Place half of the avocado and some baby corn on the egg, and garnish with coriander.