Stuffed Tomato Fly Agarics

Ingredients

• 1 egg
• 1 heaping tsp low-fat quark
• 1 tsp Mustard
• a splash milk (1.5% fat)
• Salt
• Pepper
• 1 small tomato
• 5 g mozzarella (1 slice)
• 50 g pumpernickel (2 slices)
• chives (optional)

Instructions

1. 1.

   Pierce the egg and hard-boil it in boiling water for 8-9 minutes. Remove, shock in cold water, and peel.

2. 2.

   Cut the boiled egg crosswise into halves, trimming a small portion from the bottom of each half so they stand upright.

3. 3.

   Scoop out the yolks with a teaspoon, place them in a small bowl, and mash with a fork. Stir in quark, mustard, and enough milk to create a creamy mixture. Season with salt and pepper.

4. 4.

   Fill the hollowed egg halves with the mixture using a spoon, smoothing the surface. Set aside any remaining filling.

5. 5.

   Wash the tomato, halve it, and remove the stem base. Place each half on top of an egg half as a “hat.”

6. 6.

   Cut mozzarella first into thin strips, then into very fine cubes, and dot them onto the tomato hats. If they don’t hold, use a little egg cream to stick them in place.

7. 7.

   Spread the remaining egg cream on pumpernickel slices, sprinkle with chive ribbons if desired, place the “mushrooms” on top, and serve.