Egg PizzaEgg Spread Eggplant-Zucchini Casserole

Egg Spread

100 g / 3.5 oz
1 tbsp
1 tsp

2 tbsp
60 g / 2 oz
Herb Cream Cheese
Freshly ground pepper
fresh herbs
diced smoked ham

Serves 3 - 204 cal per serving
Prep-time: 15 min. - Total-time: 15 min.
If you prefer a vegetarian spread, just serve it without the diced prociutto. That's why the diced prociutto is not mixed with the spread, but served on top of it. Put the cream cheese with herbs, 1 tbsp milk, mustard, freshly ground pepper, (salt is not necessary because of the mustard) and 2 tbsp fresh herbs (e.g. dill, chives, parsley) in a blender. Save some chives for the decoration. Hard-boil the eggs. Put them in cold water to cool. Cut one egg in half and save one half for decorating. Put the rest of the eggs in the blender and mix. Serve the egg spread on hearty rye bread.(best if you can get German-rye) Spread the egg mix on bread slices and top with diced prociutto (prociutto German style is used in this recipe) and chopped chives.

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