Tomato Sandwich

Ingredients

• 1 egg
• 1 tsp capers (jar)
• 1 handful mixed salad greens (e.g., baby leaf salads)
• 4 small tomatoes
• 4 Basil stems
• 100 g low‑fat quark
• Salt
• Pepper
• 100 g whole wheat toast (4 slices)

Instructions

1. 1.

   Hard boil the egg for 8 minutes, rinse under cold water and let cool.

2. 2.

   While the egg cooks, drain the capers and roughly chop them.

3. 3.

   Wash salad leaves, pat dry and clean.

4. 4.

   Wash tomatoes, cut off stem ends in a wedge shape and slice tomatoes thinly.

5. 5.

   Wash basil, shake dry and pluck leaves. Set aside 8 basil leaves for garnish.

6. 6.

   Peel the egg, finely dice it and mix with capers, quark, salt and pepper in a small bowl.

7. 7.

   Toast the bread, spread 2 slices with the egg cream and top with salad. Arrange tomato slices on top, season with pepper and scatter basil.

8. 8.

   Place the remaining toast slices on top and press lightly. Cut sandwiches diagonally with a serrated knife. Garnish each with 2 basil leaves, secure with a toothpick and serve.