Egg canapés

Egg canapés

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / person: 312 kcal
, Fat: 25 g
, Carbohydrate: 12 g
, Protein: 8 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tartare sauce

1 fresh egg yolk
½ tbsp white balsamic vinegar
2 tsp mustard
¼ tsp salt
¾ dl rapeseed oil
2 hard-boiled eggs, finely chopped
30 g cornichons, finely chopped
a little pepper

Canapés

4 slice toast bread, roasted
50 g capers, drained
20 g cornichons, halved lengthwise
1 hard-boiled egg, quartered
3 sprig flat-leaf parsley, leaves torn off
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How it's done

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Tartare sauce

Thoroughly whisk the egg yolk, balsamic, mustard and salt in a bowl. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Mix in the eggs and cornichons, season.

Canapés

Cover the toast with the egg and tartare mix, top with the capers, cornichons, egg and parsley.

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