Ingredients

Dino eggs

• 2 eggs
• 2 bags of black tea

Butterfly sandwich

• 2 round slices of bread
• 15 g butter
• 1 leaf lollo rosso lettuce
• 1 yellow pepper
• 1 radishd
• 1 round slice of butter cheese and/or Bologna sausage

Preparation

1. Hard-boil the eggs in a pot of hot water for about 10 minutes. Then remove and rinse with cold water. Pour 250 ml boiling water over the tea bags, e.g. from the ZWILLING ENFINIGY kettle. Lightly tap the boiled eggs so that the shell cracks all over, place them in the tea and leave to infuse, preferably in a cold place, over night. Peel the next day.
2. Butter the bread slices, top with cheese and/or sausage and cut in half down the middle. Turn the two halves 180° so that the two round sides are against each other. Wash the lettuce leaf, pat dry, cut in half and place on the breads so that the curly ends stick out at the straight cut edges of the bread.
3. Wash the pepper, cut into quarters, remove the seeds and white inner skins and cut a butterfly body and two antennae out of it. Cut the rest of the pepper into strips with a knife, e.g. ZWILLING TWINNY children's knife. Cut the radish straight down one side and cut another four thin slices and stick the radish on a toothpick, forming the head of the butterfly. Pin the butterfly body onto it too.
4. Place the four radish slices and the four pepper strips decoratively on the lettuce leaf. Place the remaining strips of pepper in two thirds of the ZWILLING FRESH & SAVE DINOS Lunch box L, put on the "bread wings" and place the butterfly body with head and antennae.
5. Insert the divider and place the dino eggs inside. Put the lid on, vacuum seal and use e.g. as a break snack.

Tip

The longer the eggs sit in the tea, the clearer the pattern becomes.