Serves 4 persons:

1 Efko Fine Harvest carrot (5 dag)
5 dag Efko Fine Harvest cucumber
2 Efko Fine Harvest radish
4 Eggs (boiled)
1/8 kg butter
1/8 kg gervais salt, pepper, mustard


Method:
Chop carrots, cucumber radish in ca. 1/2 cm thick and 2 cm long pieces. Cook carrots briefly in salt water, strain, rinse and leave to drain.
Shell eggs and cut in half, lengthwise. Flatten the egg halves so that it stands still. Extract the egg yolks from egg halves. Stir warm butter till creamy. Mix with yolks and gervais. Season with salt, pepper and 1 MS
mustard. Use a small spoon (or pastry bag) to pour yolk mix into the empty yolk space in the egg half and garnish with vegetable.