Venezianische Eier - Pure Pepper

Venetian eggs

Ingredients

6 eggs

2 large onions

Salt

pepper (recommendation: Kampot Blanc )

50 g butter

1 box of cress

preparation

Boil the eggs very hard, about 10 minutes. Rinse, cool, peel and leave to cool. Chop the onions very finely and fry in the butter until light brown. Cut the cress, put it on the bottom of a plate, put the chopped and seasoned eggs on top and cover with the onions.

Serve immediately with farmhouse bread.