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🍽️ Spring Cloudbread

237 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 200 g Cream cheese (60 % fat in dry matter)
• 1 tsp Baking powder
• Salt
• 50 ml Milk (3.5 % fat)
• 0.5 tsp medium-hot mustard
• Pepper
• 0.5 bunch Chives (10 g)
• 100 g Corn salad
• 0.5 bunch Radishes
• 1 handful red radish cress

Instructions

1. 1. Separate the eggs. Carefully lift the yolks away from the whites.
2. 2. Mix the egg yolks with 100 grams of cream cheese and the baking powder.
3. 3. Whip the egg whites with a pinch of salt until stiff.
4. 4. Gently fold the whipped egg whites in portions into the cream cheese mixture.
5. 5. Divide the dough into 8 flat portions.
6. 6. Line a baking sheet with baking paper.
7. 7. Spread the dough portions onto the prepared tray.
8. 8. Preheat the oven to 150 degrees Celsius convection (alternatively 150 degrees Celsius conventional or Gas mark 1–2).
9. 9. Bake the breads for about 20 minutes.
10. 10. Remove the breads from the oven.
11. 11. Let the breads cool for about 10 minutes.
12. 12. Mix the remaining cream cheese with milk, mustard, a little salt, and pepper until smooth.
13. 13. Wash the chives.
14. 14. Shake the chives dry.
15. 15. Cut the chives into small rings.
16. 16. Stir the chive rings into the cream.
17. 17. Clean, wash, and dry the lamb's lettuce.
18. 18. Clean and wash the radishes.
19. 19. Slice the radishes thinly.
20. 20. Wash the cress.
21. 21. Let the cress drain well.
22. 22. Spread some cream on the bottom of 4 cloudbreads each.
23. 23. Place the lamb's lettuce on top.
24. 24. Place the radish slices on top.
25. 25. Add the remaining cream on top.
26. 26. Place the cress on top.
27. 27. Cover the filled breads with the other cloudbread.

Nutrition per serving

• kcal: 237
• Protein: 11 g · Fett/Fat: 20 g · Carbs: 3 g