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🍽️ Stuffed Tomato Fly Agarics

228 kcal · 30 min · 4 servings

Ingredients

• 1 egg
• 1 heaped tsp low-fat quark
• 1 tsp mustard
• some milk (1.5 % fat)
• salt
• pepper
• 1 small tomato
• 5 g mozzarella (1 slice)
• 50 g pumpernickel (2 slices)
• chives (to taste)

Instructions

1. 1. Poke a hole in the egg. Boil it in boiling water for 8 to 9 minutes until hard-boiled. Remove it and immediately rinse under cold water. Peel off the shell.
2. 2. Cut the egg in half horizontally. Trim a small flat slice from the bottom of each half so that they stand stably on the plate.
3. 3. Carefully remove the yolk from the egg whites with a teaspoon and place it in a small bowl. Mash the yolk with a fork. Stir in quark, mustard, and enough milk until a creamy mass forms. Season the mixture with salt and pepper to taste.
4. 4. Fill the hollowed-out egg halves with the yolk mixture. Smooth the surface. Set aside the remaining mixture for later.
5. 5. Wash the tomato. Cut it in half. Remove the hard stem base. Place each tomato half as a cap onto one of the filled egg halves.
6. 6. Cut the mozzarella into very thin strips. Then cut these strips into tiny cubes. Place the cheese cubes as dots on the tomato caps. If they do not stay in place, stick them with a small dollop of the remaining egg cream.
7. 7. Spread the remaining egg cream on the pumpernickel bread. Sprinkle with chive rings if desired. Place the finished mushrooms on top and serve.

Nutrition per serving

• kcal: 228
• Protein: 15 g · Fett/Fat: 8 g · Carbs: 22 g