Volkorentoast with egg salad, lettuce and asparagus

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25min

•

Easy

A crispy toast with creamy eggs and the first, delicious asparagus. Discover the full recipe here!

A crispy toast with creamy eggs and the first, delicious asparagus. Discover the full recipe here!
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Ingredients

What do you need?

Quantity: 4P

Egg salad
5 eggs
½ forest chives
pepper and salt
1 small yellow onion
1 tbsp homemade mayonnaise
2 tbsp yogurt
1 Kl mustard

8 thick slices of whole grain bread or pistolee
2 bone lamb's lettuce

750 GR White Belgian asparagus
1 jar of capers

Egg salad
5 eggs
½ forest chives
pepper and salt
1 small yellow onion
1 tbsp homemade mayonnaise
2 tbsp yogurt
1 Kl mustard

8 thick slices of whole grain bread or pistolee
2 bone lamb's lettuce

750 GR White Belgian asparagus
1 jar of capers
Preparation method

How do you make this?

Peel the asparagus, cut off the bottom and cook for 5 minutes in boiling water.

Pat dry.

Egg salad boil the eggs for 10 minutes in boiling water.

Fresis under cold water, peel and put them in a bowl, crushed with a fork.

Finely chop chives and onion and add.

Stir in the Mayo, yogurt and mustard.

Season with salt and pepper.

Toast the bread, spreads with lamb's lettuce, the egg salad and the asparagus.

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Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.