Vegetable-Mix

Also attention: bread under vegetables with fried mountain peaks.

Ingredients for 4 servings
Tomato cream cheese cream • 20 g pine nuts
• 70 g sun-dried tomatoes (in oil)
• 1 tsp pickled green pepper
• 175 g cream cheese (fleur de sel)
• 4 slices of farmhouse bread

Radish vinaigrette • 8 radishes
• 1 white onion, (40 g)
• 1 bunch of chives
• 3 Chardonnay vinegar
• 2 tablespoons mineral
• Salt, Pepper, Sugar
• 4 tbsp. Olive oil

Vegetables • 1 bunch bunched carrots (400 g)
• 100 g sugar snap peas
• 1 bunch spring onions
• 1 small radicchio
• 60 g butter
• 100 ml mineral
• Salt, Pepper
• 4 eggs

Time: 50 min, plus cooking time about 20 minutes


Preparation

1. For the pine nuts tomato cream cheese cream roast until golden brown in a frying pan, let cool. Drain tomatoes, oil field there. Green pepper, pine nuts, give tomatoes and 1 tablespoon tomato oil in a flash hacker and very fine mix. Add cream cheese and a little fleur de sel and mix everything into a smooth cream. Refrigerate.


2. Clean For radishes vinaigrette radishes, washed and cut into thin slices. Cut onion into small cubes, chives into small rings. Vinegar with mineral water, salt, pepper, 1 pinch of sugar and olive oil mix. Radishes, onions and chives add and set aside.

3. Wash the carrots and peel, halve carrot thicker along. Mangetout brush. Spring onions, halve the white and light green cross. Radicchio clean, pluck in coarse leaves, wash and spin dry.

4. Heat 50 g butter in a large shallow pan and add carrots. Mineral water pour and season with some salt and pepper. Covered 15 minutes cook over medium heat. After 10 minutes, mangetout and spring onions admit.

5. Heat the remaining butter in a nonstick pan. Successively set up eggs and add to the pan. Over medium heat 3-4 minutes fried eggs fry until the egg white is firm, but the yolk is still soft. Season eggs with a little salt.

6 slices of bread with tomato and cream cheese cream spread. Distribute radicchio on the cream. Then distribute the vegetables and cover with 1 egg. The 2-3 vinaigrette about giving, Serve sprinkled with pepper.

Nutritional information per serving: 673 kcal
• 19 g protein
• 45 g fat
• 43 g carbohydrates