Quark-Eier-Baguette

Ingredients

• 1 egg
• 1 bundle Frankfurt herbs
• 0.5 small lemon
• 3 tbsp Low-fat quark
• Salt
• Pepper
• 2 green salad leaves (optional)
• 1 whole-grain baguette roll
• paprika powder (sweet)

Instructions

1. 1.

   Pierce the egg, place it in boiling water and cook hard for 8–9 minutes. Drain, cool, peel, then dice with an egg slicer or knife.

2. 2.

   Wash the herbs and shake dry. Remove thick stems and finely chop the leaves.

3. 3.

   Squeeze the lemon. Mix the juice with quark, chopped herbs, salt, and pepper. Fold in the diced egg.

4. 4.

   Wash and spin the salad leaves dry. Cut the roll in half; spread the herb-quark mixture on one half, top with salad leaves, sprinkle paprika, then cover with the other half of the roll.

5. 5.

   Pack for takeout in butter paper or serve immediately on a plate, cutting across before eating.