Serves 4 Persons:

100 g Efko Fine Harvest mixed salad (iceberg lettuce, Lollo
Rosso lettuce, frisée)
1 Efko Fine Harvest garlic clove
4 eggs
400 g plum tomatoes
300 g sour cream (10% fat)
salt, pepper, curry powder
2 slices of toast
1 - 2 tbsp oil

Method:
Boil eggs for about 8 minutes, rinse with cold water, peel and leave to cool.
Clean lettuce, wash and cut to the size of fingers.
Wash tomatoes, remove stalks, and chop each tomato in eight pieces. Mix sour cream with spices, but do not add too much seasoning.
Rub both sides of the toast bread with the peeled garlic clove, then cut into cubes, and place in hot oil until all sides are crispy brown.
Slice each cooled egg into six parts and serve with tomatoes and salad on four plates. Stir the sour cream mix and spread onto the salad, then strew the croutons.
Each serving contains ca. 275 kcal.