Egg bites with ham

1.

Hard boil the eggs in boiling water for about 10 minutes. Chill cold and let cool down. Wash and drain lettuce, parsley and cherry tomatoes. Quarter tomatoes. Peel and halve the eggs and remove the yolks. Strain egg yolks through a sieve and mix with mustard and cream cheese. Season with salt and pepper. Pour into a piping bag with a star nozzle and inject a tuff into each half of the egg. Sprinkle with paprika. Roast toast and cut out a circle (approx. 7 cm Ø) from each slice. Brush the toast circles with fat and top with salad and ham. Place one half of the egg on the toast slice and on plates with the restArrange the egg halves. Serve garnished with tomatoes and parsley