Cooking Instructions
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Step 1
Scramble the
Eggs (2)
and chop up the egg mixture.
Step 2
Divide the
Bread (1 loaf)
into 3 layers.
Step 3
Spread
Cream Cheese (30 g)
and
Dijon Mustard (5 g)
evenly on to the bottom layer of bread.
Step 4
Spread the chopped egg mixture on top of the cream cheese.
Step 5
Add
Pickles (40 g)
on top of the egg mixture.
Step 6
Add another layer of bread on top of the first layer.
Step 7
Spread
Cream Cheese (30 g)
generously on to the layer of bread.
Step 8
Smear
Dijon Mustard (5 g)
the bread, on top of the cream cheese mixture.
Step 9
Layer
Cucumbers (65 g)
on to the cream cheese and mustard mixture. Start from the outer border of the bread and work your way into the center of the bread.
Step 10
Add the last layer of the bread onto the cake and press down firmly. Coat the outside of the cake with enough
Cream Cheese (to taste)
to cover the entire cake. Garnish with
Cucumbers (to taste)
,
Edible Flowers (to taste)
and
Multi-Colored Sprouts (to taste)
. Serve the Egg Salad Cake and enjoy!
