|Cottage cheese||1 Cup (16 tbs)|
|Plain yogurt||2⁄3 Cup (10.67 tbs)|
|Cream||2⁄3 Cup (10.67 tbs)|
|Pepper white||1⁄2 Teaspoon|
|Chopped mixed herbs||5 Tablespoon (Basil, Chervil, Etc)|
Hard-cook the eggs, then shell.
Push the cottage cheese through a strainer until smooth, then mix in the yogurt and cream.
Add the lemon juice, salt, pepper and herbs and stir well.
Pour the herb mixture into a deep serving dish.
Halve the eggs and place, cut sides up, in the dish.
Peel and halve the tomatoes, then remove the seeds.
Slice the flesh into strips and use to garnish the eggs.