Herb Egg Spread

For the herb and egg spread, first hard boil eggs and rinse with cold water. Dip tomato in boiling water for a few seconds, lift out, rinse with ice cold water, peel and chop into small cubes.

Peel and chop the cooked eggs. Remove the seeds from the peeled tomato and cut into small cubes. Mix the curd cheese with mustard and finely chopped herbs. Mix in chopped eggs and diced tomatoes and season to taste with salt and pepper.

Arrange the lettuce leaves in rosettes on a plate, place the herb-egg spread on top and serve with fresh pastries.

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