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Spicy Eggs

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Hard boiled eggs, peeled, cut in half, served on lettuce leaves, topped with horseradish yoghurt.

Ingredients:

Rule for 2 servings: 4 pcs smaller eggs 200 g lettuce 20 g spinach lemon juice For horseradish cream: 200 g white yogurt 20 g grated horseradish 2 tbsp milk 1 tsp sugar lemon juice salt

Procedure:

1. Spread washed and thoroughly drained lettuce leaves on two plates and drizzle with lemon juice
2. Place halves of hard-boiled eggs cut lengthwise on the lettuce
3. Whisk the yoghurt with milk, add lemon juice, sweeten and salt, finally stir in the grated horseradish, pour the resulting cream over the eggs
4. Garnish the surface of both portions with chives and serve preferably with fresh bread.