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Ingredients (4 servings)
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1 Stk. Eissalat
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1 Stk. Gurke
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250 g Dattel-Cherrytomaten
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250 g Champignons
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4 Stk. Eier
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200 g Cremiger Weichkäse
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150 g Joghurt Griechischer Art
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Olivenöl, Essig
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Salz, Pfeffer, Kräuter
Preparation
- Boil the eggs in boiling water for about 8 minutes until hard-boiled, rinse with cold water, peel, and quarter.
- Wash the iceberg lettuce and tear into bite-sized pieces. Dice the cucumber and halve the cherry tomatoes.
- Clean and quarter the mushrooms, fry them briskly in a pan with a little olive oil, then season with salt and pepper.
- Mix a creamy dressing from the Greek style yogurt, a little olive oil, vinegar, salt, pepper, and herbs.
- Arrange the lettuce, cucumber, and tomatoes on four plates, drizzle with the dressing, and garnish with the warm mushrooms, eggs, and crumbled soft cheese.
