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🍳 Eggs in a Glass with Cress Cream and Toast Strips

455 kcal · 30 min · 4 servings

Ingredients

• Cress 1 bunch
• Lemons 1 piece
• Cream cheese, plain 200 g
• Crème fraîche 2 tbsp
• Eggs 4 pieces
• Toast bread 4 slices
• Butter 3 tbsp
• Trout roe 4 tsp
• Salt 1 pinch
• Pepper, black ground 1 pinch

Instructions

1. 1. Rinse the cress thoroughly, drain well, and chop finely. Wash the lemon, grate about 1 tsp of zest, halve it, and squeeze out the juice. In a bowl, mix the cream cheese and crème fraîche well, and season with salt, pepper, as well as lemon juice and zest.
2. 2. Bring about 1 l of water to a boil in a pot and cover. Add the eggs to the boiling water and cook for approx. 6 minutes. Drain the eggs, shock them briefly under cold water, and then peel them.
3. 3. Meanwhile, cut the bread slices into 4 strips each. Melt the butter in a pan over medium heat and toast the toast strips in it for about 1 minute on each side.
4. 4. Place the eggs in a jar, make a slight cut on the top, season with salt and pepper, and top with the cress cream. If desired, add 1 tsp of trout roe on top. Serve with the toast strips for dipping. Enjoy your meal!

Nutrition per serving

• kcal: 455
• Protein: 17 g · Fett/Fat: 36 g · Carbs: 20 g