Egg carpaccio with chive oil

Total time: 25m
Preparation Time: 25m

For 8 people

Nutritional Information

Contains 312 Kcal, 14g Protein, 24g Carbohydrates, 17g Fat


  • 200 g plain organic cream cheese
  • 2 tbsp mineral water
  • 1 tbsp coarse-grain mustard
  • 8 slices brown bread (approx. 400 g)
  • a little pepper
  • 8 hard-boiled egg
  • 1 bunch radish, very thinly sliced
  • 35 g onion sprouts
  • salt and pepper to taste
  • 1 bunch chives, finely chopped
  • 3 tbsp olive oil

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  • Toast the slices of bread for approx. 10 mins. on the oven rack in an oven preheated to 180°C (convection), remove and allow to cool a little. Combine the cream cheese with the mineral water, mustard and pepper and spread over the toast. Slice the eggs, place on top of the bread, top with the radishes and onion sprouts, season. Mix the chives with the oil and drizzle over the egg carpaccio.
  • Tip:

    Peel the eggs in water to quickly remove the shell.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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