Summer Eggs Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings4
CourseMethod
Speciality, Main Ingredient
Interest Group

Ingredients

 Eggs8
 Cottage cheese1 Cup (16 tbs)
 Plain yogurt2⁄3 Cup (10.67 tbs)
 Cream2⁄3 Cup (10.67 tbs)
 Lemon1 Small
 Salt1⁄2 Teaspoon
 Pepper white1⁄2 Teaspoon
 Chopped mixed herbs5 Tablespoon (Basil, Chervil, Etc)
 Tomatoes4 Large

Nutrition Facts

Serving size

Calories 395 Calories from Fat 131

% Daily Value*

Total Fat 14 g22%

Saturated Fat 5.9 g29.3%

Trans Fat 0 g

Cholesterol 436.2 mg

Sodium 672.9 mg28%

Total Carbohydrates 43 g14.5%

Dietary Fiber 3 g12%

Sugars 23 g

Protein 24 g47.9%

Vitamin A 49% Vitamin C 52%

Calcium 26.2% Iron 15%

*Based on a 2000 Calorie diet

Directions

Hard-cook the eggs, then shell.
Push the cottage cheese through a strainer until smooth, then mix in the yogurt and cream.
Add the lemon juice, salt, pepper and herbs and stir well.
Pour the herb mixture into a deep serving dish.
Halve the eggs and place, cut sides up, in the dish.
Peel and halve the tomatoes, then remove the seeds.
Slice the flesh into strips and use to garnish the eggs.
Serve chilled.
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