Beefsteak Tomatoes Stuffed with Eggs and Vegetables

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Beefsteak Tomatoes Stuffed with Eggs and Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
6 large Beefsteak tomato
4 eggs
100 grams cooked ham
100 grams cooked potatoes
1 scallion
4 Cornichons
2 tablespoons chopped Dill
100 grams Whipped cream
1 tablespoon Herb mustard
1 tablespoon Herb vinegar
1 tablespoon Corn oil
salt
freshly ground peppers
How healthy are the main ingredients?
hampotatoWhipped creamDilleggsalt

Preparation steps

1.

Rinse tomatoes, cut a flat lid and scoop out with a teaspoon. Drain on paper towels with the cut sides down. Hard boil the eggs, then drain, rinse in cold water and let cool slightly. Peel the eggs. Cut 3 eggs into small cubes and place in a bowl. Rinse scallion, trim and chop. Cut potatoes, cornichons and ham into small cubes and add to the eggs.

2.

Puree the creme fraiche with mustard, corn oil and vinegar in a mixing bowl until creamy with an immersion blender. Season with salt and pepper and stir in the dill.

3.

Pour the sauce into the salad ingredients, mix well and fill the tomatoes with the mixture. Cut the remaining egg into slices. Garnish stuffed tomatoes with egg slices and serve.