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🍽️ Creamy Quark and Egg Delight

207 kcal · 30 min · 4 servings

Ingredients

• 3 eggs
• 2 anchovy fillets (chopped)
• 150 g quark
• 1 bell pepper
• 1 gherkin (finely chopped)
• 1 onion (finely chopped)
• 50 g butter
• 1 tsp mustard
• 1 tbsp parsley (chopped)
• 1 tbsp sweet paprika powder
• salt
• pepper (from the mill)

Instructions

1. 1. Boil water in a pot and carefully place the three eggs inside. Cook the eggs for ten minutes until they are hard-boiled. Remove the eggs from the water and rinse them immediately under cold water to make the shells easy to peel. Peel all three eggs. Take two of the eggs and chop them very finely. Slice the third egg into thin rounds.
2. 2. Wash the bell pepper thoroughly. Cut it in half and remove the inside with the seeds. Chop the bell pepper very finely as well.
3. 3. Take a bowl and stir the butter, mustard, and quark until smooth with no lumps remaining. Fold in the finely chopped bell pepper (save one tablespoon for later), the anchovies, the cucumber, the onion, the finely chopped eggs, and the parsley into the quark mixture. Season the mixture generously with salt and pepper. Fill the cream into a serving bowl. Decorate the dish on top with the egg slices and the remaining bell pepper cubes.

Nutrition per serving

• kcal: 207
• Protein: 11 g · Fett/Fat: 16 g · Carbs: 4 g