*6-8 servings Lighter than sour whipped cream: This is made with milk and bound with toast Make eggs hard for 8-10 min. Remove crust from toast and baste with milk. Peel eggs and cut in half. Egg yolks in a mixing cup form, egg whites chop finely.
Beat egg yolks, gradually adding oil. Fold in toast. Season cream with vinegar, salt and pepper. Cut chives into fine rolls and mix into the cream with the chopped egg white except for 1 tbsp. Remove from the refrigerator half an hour before serving and sprinkle with chives.
Our tip: Always use fresh chives if possible!
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