1. defrost the peas with hot water (about 10 min), then drain in a sieve. Drain and add the hominy.
2. make eggs for 9 min, rinse and shell.
3. stir the ingredients for the sauce and season well. Drain and fold in the capers.
Cut the eggs into slices with an egg slicer. Then layer them alternately with the scallions, hominy, peas and sauce in a suitable bowl.
Leave the lettuce for 5 minutes and sprinkle with chives.
Lightly toasted white bread goes well with this.
Our tip: Fresh chives are much more aromatic than dried ones!
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