Vogerlsalat in Egg Dressing with Cheese Tomato Roll

Preparation (about 15 min):

Clean the lettuce, rinse three to four times and drain well. Cut cheese into small cubes, pluck basil and cut into strips. Peel garlic clove, cut one clove finely into cubes, one clove whole.

Peel the tomatoes, remove the seeds and cut into small cubes. Peel onion and cut into rings. Cut bread into slices. Prick the garlic clove with a fork, rub it into a hot frying pan and roast the bread slices until golden brown.

Preparation (about 15 min):

Blend one egg yolk and the whole egg with mustard, grated garlic, vinegar, cheese and oil with a hand blender, season with salt and pepper. Mix well tomatoes, cheese cubes and basil with a little oil, season with salt and pepper. Pile quantity on toasted bread and bake briefly in the oven at 180 degrees.

Serve:

Arrange Vogerlsalat on plate or glass plate as a bouquet, cover with dressing, spread onion rings evenly over it and put on buns.

270 Kcal – 19 g fat – 14 g egg white – 11 g carbohydrates – 1 bread unit

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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