Ingredients:
3 hard-boiled eggs
3 tomatoes (medium-sized)
For decoration :
3 lettuce leaves
3 dill springs
2 tablespoons canned peas
1 teaspoon sour cream
3 tomatoes (medium-sized)
For decoration :
3 lettuce leaves
3 dill springs
2 tablespoons canned peas
1 teaspoon sour cream
Preparation:
Step 1: For mushroom stripes :
Peel off the eggs and cut 3 mm off each egg bottom and top so that our mushrooms can stand and not fall over.
Peel off the eggs and cut 3 mm off each egg bottom and top so that our mushrooms can stand and not fall over.
Step 2: For mushroom caps :
Cut off the top half of each tomato (the side without the core). Take out the pulp with a teaspoon.
Cut off the top half of each tomato (the side without the core). Take out the pulp with a teaspoon.
Step 3: Assembling egg mushrooms :
Put the lettuce leaves and dill springs onto a large plate to make it look like a grass. Put the eggs on the “grass” and cover with the tomato “caps”.
Spread the peas between the mushrooms.
Take a toothpick and make dots with the sour cream on the caps.
Put the lettuce leaves and dill springs onto a large plate to make it look like a grass. Put the eggs on the “grass” and cover with the tomato “caps”.
Spread the peas between the mushrooms.
Take a toothpick and make dots with the sour cream on the caps.
Step 4: The egg mushrooms are ready! Hope your kids will
enjoy them!
No comments:
Post a Comment