Baked eggs in salmon coat

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Boil 8 eggs for 6-8 minutes until soft. Drain, rinse and peel. Dab dry with kitchen paper.

2. 2

   For the coating, dice the salmon and puree with a hand blender. Mix the salmon, 2 raw eggs, approx. 1/4 teaspoon pepper, parsley and 100 g breadcrumbs well. Form into a roll (approx. 16 cm long) and then cut into 8 slices.

3. 3

   Press 1 slice of salmon mixture flat on each floured palm. Whip 1 boiled egg all around. Process remaining eggs and salmon mixture in the same way. Turn all eggs in 2-3 tablespoons of breadcrumbs.

4. 4

   For the sauce, mix mustard, vinegar and honey, season with salt and pepper.

5. 5

   Heat the oil in a wide pot or deep fryer to about 175 °C. Add eggs in portions to the hot oil and fry for 1-1 1/2 minutes, turning. Lift them out and let them drain. Cut cress from the bed.

6. 6

   Arrange eggs hot or cold with salad leaves, some sauce and cress. Add the rest of the sauce.

Nutrition Facts

KCAL
490 kcal

CARBS
26 g

FATS
31 g

PROTEINS
22 g