with Spicy Egg Custard
|Saturated Fat Acids||1.2 g|
|Sugar added||0 g|
|Bread exchange unit||2|
Boil the egg in a pot with water to cover for 8 minutes, then rinse under cold water and let cool.
Meanwhile, drain the capers and chop coarsely.
Rinse the lettuces and spin dry.
Rinse tomatoes, cut out the stems and cut the tomatoes into thin slices.
Rinse the basil, shake dry and pluck leaves. Reserve 2 small sprigs for garnish.
Peel the egg, finely chop and mix in a small bowl with the capers and quark and season with salt and pepper.
Top each of 2 slices of toast with egg mixture, lettuce, tomato and basil and sprinkle with pepper.
Place the remaining slices of toast on top and press gently. Cut sandwiches cut in half diagonally with a bread knife. Garnish each with 2 basil leaves affixed with a toothpick and serve.