Home Rezepte Picknick-Schnittchen “Räucherlachs” zu Rucola & Ei

Picknick-Schnittchen “Räucherlachs” zu Rucola & Ei

Zutaten für 4 Personen

4 mittlere(s,r) Eier
4 Scheibe(n) Bauernbrot mit Butter bestrichen
4 Scheibe(n) Räucherlachs je 50 g
8 Stk. Rucolablätter
4 TL Sahnemeerrettich (Glas)
1 Prise(n) Salz und Pfeffer

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Zubereitung

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1

Fertig

Die Eier in 10 Minuten hart kochen, abschrecken, pellen und in Scheiben schneiden.
Bauernbrotscheiben (bestrichen mit Butter) mit Räucherlachs belegen. Rucolablätter und Eischeiben auf den Räucherlachs verteilen, salzen, pfeffern und mit Sahnemeerrettich garnieren.

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VORIGES NÄCHSTES

25 Minuten

|

Sehr einfach

270 kcal
KALORIEN
k. A.
PROTEINE
k. A.
CARBS
k. A.
FETT

DRUCKEN

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