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- Home
- Inspiration & Gifts
- Recipes
- Aperitif fingerfood
- Egg carpaccio with chive oil
Egg carpaccio with chive oil
Nutrition facts per serving:
- Energy in kcal about 312
- Fat about 17g
- Carbohydrates about 24g
- Protein about 14g
This is needed
This is needed
for 8 people
View these products
- 200 g plain organic cream cheese
- 2 tbsp mineral water
- 8 slices brown bread (approx. 400 g)
- 1 tbsp coarse-grain mustard
- a little pepper
- 8 hard-boiled egg
- 1 bunch radish, very thinly sliced
- 35 g onion sprouts
- salt and pepper to taste
- 1 bunch chives, finely chopped
- 3 tbsp olive oil
And that's how it's done
And that's how it's done
Toast the slices of bread for approx. 10 mins. on the oven rack in an oven preheated to 180 °C (convection), remove and allow to cool a little.
Combine the cream cheese with the mineral water, mustard and pepper and spread over the toast.
Slice the eggs, place on top of the bread, top with the radishes and onion sprouts, season.
Mix the chives with the oil and drizzle over the egg carpaccio.
