7thEggs (class M)
150g yogurt cream cheese
2El horseradish (grated)
1Cucumber (450 g)
200g smoked salmon (sliced)
Garden cress beds
- Salt the eggs in a bowl and stir vigorously with a whisk. Heat a coated pan (20 cm Ø) on medium heat, add 1 teaspoon oil and spread with kitchen paper. Add 1⁄4 of the egg, distribute it evenly by tilting the pan and cover it for approx. 1⁄2 minute. Remove the omelette from the pan and place on a plate. Process the remaining egg in this way into 3 more omelets.
- Mix together the cream cheese, horseradish, milk and a pinch of salt. Peel the cucumber, cut in half-length ways and core with a teaspoon. Quarter the cucumber halves and cut into strips.
- Spread 1⁄4 of the cream cheese on each omelet, cover with cucumber strips and salmon and roll up as tightly as possible.
- Clean the tomatoes and cut into wedges. Mix with salt, pepper, vinegar and 2 teaspoons of oil. Cut the cress from the bed and serve with the tomatoes with the wraps.