The bagel is a festive sandwich to serve during Easter brunch. The creamy and tasty Boursin cream cheese goes perfectly with the fresh cucumber and the roast beef. The boiled egg completes the dish.
Easter bagels with cream cheese and roast beef
1 box Boursin Garlic & Fine Herbs a 150 gr
150 gr roast beef
50 gr lettuce
Boil the eggs for about 8 minutes and then rinse them with cold water. Bake the bagels in the oven if necessary. Cut them in half and spread the bottom half with a thick layer of cream cheese. Cut the cucumber into slices and top the layer of cream cheese with this. Place the roast beef and lettuce on top and cover with the top of the bagel. Place the boiled egg in the hole of the bagel and serve on a nice plate.
The omlette rolls are the ultimate Easter snack and can easily be prepared in advance. For this recipe I chose the Boursin cream cheese Shallot chives, which do not have the pronounced garlic taste, but they do taste nice and fresh and creamy.
Omelette rolls with cream cheese and tomato
8 to 10 pieces
splash of milk
Pepper and salt
100 gr dried tomatoes in oil
1 box Boursin Shallot & Chives a 150 gr
50 gr lettuce
Small knob of butter
Beat the eggs in a bowl with a splash of milk and some salt and pepper. Heat a frying pan and melt the butter. Pour the egg mixture into the pan and let it set over medium heat. Carefully flip the omlette and brown the other side as well. Let the omlette cool on a plate and spread with a layer of Boursin. Cut the dried tomatoes into pieces and divide them with the lettuce over the omlette. Roll up the omelette and wrap it in a piece of aluminum foil. Place in the fridge for at least an hour and then cut into slices. Stick another skewer in it if you want.
Source: Leukerecepten by leukerecepten-nl.
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