Karryæg with matjessild and salad
LunchCook time: 0 min.
Servings: 4 portion(s)
Servings: 4 portion(s)
Ingredients for Karryæg with matjessild and salad
| 0.5 | dl | Whipped cream |
| 1 | Iceberg lettuce | |
| 1 | tray | Cress |
| 1-2 | tsp | Curry |
| 200 | g | Mayonnaise |
| 4 | Matjesfileter | |
| 8 | Hard cooked peeled eggs (boiled in 8 min) | |
| 8 | slices | Toasted grainy bread |
Instructions for Karryæg with matjessild and salad
To prepare the Karryæg with matjessild and salad recipe, please follow these instructions:
Pipe mayonnaisen along with cream and season with curry. Cut lettuce coarsely and place it at the bottom of a casserole dish. Put bread slices with 1 egg on each and meshes with the dressing. Cut the matjesfileterne through on the bias and arrange them between the eggs and garner with karsen.
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