🍽️ Fluffy Tramezzini with Herb Egg Cream

Name: Fluffy Tramezzini with Herb Egg Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 6 eggs; 1 box cress; 4 tbsp chopped, mixed herbs (parsley, chervil, burnet, dill...); 2 tbsp chive rings; 1 tbsp yogurt; 5 tbsp mayonnaise; salt; pepper (from the mill); 2 tsp white wine vinegar; 12 slices sandwich bread; 6 slices cooked ham; 6 iceberg lettuce leaves; 1 bunch radishes; potato chip

580 kcal · 30 min · 4 servings

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Ingredients

6 eggs
1 box cress
4 tbsp chopped, mixed herbs (parsley, chervil, burnet, dill...)
2 tbsp chive rings
1 tbsp yogurt
5 tbsp mayonnaise
salt
pepper (from the mill)
2 tsp white wine vinegar
12 slices sandwich bread
6 slices cooked ham
6 iceberg lettuce leaves
1 bunch radishes
potato chip

Instructions

1. Place the eggs in a pot of boiling water and cook them for 10 minutes until hard-boiled.
2. Let the eggs cool down, peel them, and cut them into small cubes.
3. Wash the cress, dry it, and chop it finely.
4. Mix the chopped cress with the other herbs, the yogurt, and the mayonnaise in a bowl.
5. Add the egg cubes to the herb mayonnaise and stir everything well.
6. Season the egg cream with salt, pepper, and vinegar to taste.
7. If desired, cut the crusts off the toast slices.
8. Evenly top 6 toast slices with ham and lettuce leaves.
9. Spread the egg salad mixture evenly over the topped toast slices.
10. Cover the sandwiches with the remaining toast slices and press them down lightly.
11. Cut each sandwich into two triangles.
12. Serve the tramezzini garnished with radishes and chips.

Nutrition per serving

kcal: 580
Protein: 23 g · Fett/Fat: 34 g · Carbs: 40 g