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.