Salad with cheese, mushrooms and eggs

Description

If you think that cheesecake is a sweet dish for Breakfast or brunch, then this recipe dissuade you. With cheese makes a wonderful salad.

Ingredients

Lettuce

100 g
Mushrooms

150 g
Chicken egg

2 piece
Cheese

300 g
Cheese

50 g
Crumb bread

1 Tbsp
Flour

2 Tbsp
Vegetable oil
Chicken egg

1 piece
Salt
Black pepper
Olive oil

5 Tbsp
Lemon

0.5 piece
Mustard

1 Tbsp
Salt
Black pepper

Cooking

In a bowl, mash with a fork the cottage cheese, add grated cheese, bread crumbs, flour, salt, pepper. Mix well. Cover the bowl with film and refrigerate at least 30 minutes.

Giving eggs hard boil. Mushrooms cut into thin slices and fry in vegetable oil until tender.

Remove the bowl with the curd mixture from the refrigerator. With wet hands roll balls the size of a walnut. Dip them in flour and lightly prelucrate. Preheat a frying pan vegetable oil and fry pancakes on both sides until cooked.

Prepare the filling. On a dish lay out lettuce leaves ( coarsely chopped or torn by hand ), top with sauteed mushrooms, then the chopped eggs. Pour over the dressing.