Recipes

2 thick slices of sourdough white bread

6 slices of Black Forest ham, finely sliced

1 tbsp olive oil

150 g natural cream cheese

1 tbsp linseed oil

1 shallot

1 bunch of chives

1 large oxheart tomato

1 egg

1 handful of baby spinach

salt and pepper

Peel the shallot and cut into very fine cubes and chop the chives into very fine rings. Thoroughly mix the cream cheese with the shallot, half the chives and linseed oil, season with salt and pepper. Leave to stand for at least 30 minutes.

Heat the olive oil in a large pan and toast the bread slices on both sides. Alternatively, use a sandwich toaster.

Slice the oxheart tomato. Wash the baby spinach thoroughly and spin dry in a salad spinner.

Boil the egg for 6 minutes until soft, rinse in ice water, peel and cut into thin slices.

Spread the cream cheese on the warm bread, top with the tomato slices, egg and baby spinach, spread the remaining chives on the tomato slices. Season with salt and pepper. Top with Black Forest ham and serve.

Photo: Protective association of Black Forest ham producers