Egg carpaccio with chive oil

Egg carpaccio with chive oil

Total: 25 Min. | Active: 25 Min.
Nutritional value / people: 312 kcal
, Fat: 17 g
, Carbohydrate: 24 g
, Protein: 14 g


8 people


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

8 slices brown bread (approx. 400 g)
200 g plain organic cream cheese
2 tbsp mineral water
1 tbsp coarse-grain mustard
a little pepper
8 hard-boiled eggs
1 bunch radish, very thinly sliced
35 g onion sprouts
salt and pepper to taste
1 bunch chives, finely chopped
3 tbsp olive oil
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How it's done

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Toast the slices of bread for approx. 10 mins. on the oven rack in an oven preheated to 180 °C (convection), remove and allow to cool a little.

Combine the cream cheese with the mineral water, mustard and pepper and spread over the toast.

Slice the eggs, place on top of the bread, top with the radishes and onion sprouts, season.

Mix the chives with the oil and drizzle over the egg carpaccio.

Good to know
Tip: Peel the eggs in water to quickly remove the shell.

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