Spiced Eggcream with Rye Bread

Ingredients

• 8 pcs Egg
• 2 tbsp Greek yogurt, low fat
• 1 tsp Mustard
• 1 tsp Sweet red paprika powder
• 1 g Salt and freshly ground black pepper to taste
• 8 slice Rye bread
• 4 pcs Bell pepper
• 400 g Cherry tomatoes

Method

1. Boil the eggs until hard (8-10 minutes), then cool and peel.
2. Break the eggs with a fork and mix with the yoghurt, mustard, red pepper, salt and pepper.
3. Serve the custard on rye bread, garnished with vegetables.