Egg Carpaccio with Chive Oil

Preparation/cooking time: ca. 25m

For 8 people

Nutritional Information

Contains 292 Kcal


  • 8 slices brown bread (ca. 400 g)
  • 200 g plain organic cream cheese
  • 2 tbsp. mineral water
  • 1 tbsp. coarse-grain mustard
  • a little pepper
  • 8 hard-boiled eggs
  • 1 bunch radish, cut into thin slices
  • 35 g onion sprouts
  • 1 bunch chives, finely chopped
  • salt and pepper to taste
  • 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 leave to cool a little.
  • Combine the cream cheese with mineral water, mustard and pepper and spread over the slices of bread.
  • Slice the eggs, arrange on the bread, top with the radishes and sprouts, season.
  • Combine the chives with the oil and drizzle over the egg carpaccio.

Products used in this recipe

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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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