Croustades with eggs Salad

Croustades with eggs Salad
Quantity Ingredient
20 g Butter
6 slices XXL Toast Bread
10 g Lollo bionda Salad
250 g Egg Salad
1 tbsp Fresh cress

For croustades with egg salad, preheat oven to 200° C. Melt the butter. Roll out toast slices flat and cut out 8 cm circles. Roll out the circles again thinly. Turn the toast briefly in the butter, place it on a muffin baking tray and press it into the baking tray with a suitable glass. Bake the croustades on the middle shelf for 10 minutes. Place croustades on a cake rack and let cool. Pluck Lollo bionda into pieces. Pour the lollo bionda and egg salad into the croustades. Cut off the cress and sprinkle salad over the eggs.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
481 kcal
50 g
14 g
23 g

(C)opyright by Marions Kochbuch