Stuffed Eggs and Pepper Boats with Cheese Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 102 cal. | (5 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 132 mg | (3 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the stuffed eggs
- 1 scallion
- 6 eggs
- 4 pickled Anchovy fillet
- 3 Tbsps Crème fraiche
- 1 Tbsp Mustard
- 1 tsp lemon juice
- salt
- freshly ground peppers
- For the pepper boats
- 2 red Bell pepper
- 2 tsps green, pickled peppercorns
- 100 grams freshly grated Mountain cheese
- 100 grams Quark
- salt
- Chervil (for garnish)
Preparation steps
For the stuffed eggs: Rinse and trim scallion and cut into thin rings. Hard boil eggs in boiling water, followed by quenching in cold water. Peel with a sharp knife and cut in half lengthwise.
Lift out yolks carefully and crush finely with a fork. Finely chop anchovies and then crush with the back of a knife to make a paste. Mix yolks and anchovies with cream fraiche, mustard and lemon juice and season with salt and pepper to taste. Fill a pastry bag with a star tip with anchovy cream and pipe into egg halves. Garnish with scallion rings.
For the pepper boats: Rinse and trim peppers and cut in half. Remove seeds and any white inner skins. Cut peppers into wide slices. Chop peppercorns coarsely and mix with grated cheese and cottage cheese. Season with salt to taste.
Place cream cheese mixture in small dumplings onto pepper slices and garnish with chervil. Place onto a serving plate and serve.
