Egg Spread

Roast the peppers in the oven at 250 degrees (gas mark 5) or possibly on the stove top until the skin is all shriveled and already dark brown. Next, rest for 5 min under a wet kitchen towel. Next, the skin will peel off quite easily. Cut open the peppers, remove seeds and ribs, finely dice the flesh. Rinse the radishes, dab them dry, remove the leaves and roots and chop them very finely together with the peeled garlic clove. This is best done with the onion chopper. Dill, parsley, chervil and chives rinse, dry and chop or cut into rolls. Peel the eggs, press the egg yolks through a sieve, dice the egg whites very finely. Cream the butter, then gradually add the garlic, peppers, radishes, kitchen herbs, eggs and tomato puree. Season the spread with salt, pour it into an earthenware jar and keep it in the refrigerator with the lid closed. Egg spread tastes exceptionally good on hearty farmhouse bread or possibly with rye rolls.

This spread can be cooked on the spot in larger quantities, because in refrigerator it keeps up to a week.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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