Braised cucumber pot

Name: Braised cucumber pot
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Gherkins; 2 red peppers; 1 Onion; 4 Eggs; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3/4 l Clear vegetable stock (3 tsp); 1 collar dill, also flowers if desired; 7-10 Tbsp some borage leaves; 200 g Whipped cream; 2 TABLESPOONS sauce thickener; 2 TABLESPOONS medium hot mustard

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Gherkins
2 red peppers
1 Onion
4 Eggs
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3/4 l Clear vegetable stock (3 tsp)
1 collar dill, also flowers if desired
7-10 Tbsp some borage leaves
200 g Whipped cream
2 TABLESPOONS sauce thickener
2 TABLESPOONS medium hot mustard

Directions

1
Peel cucumbers, quarter them lengthwise, remove seeds and cut them into pieces. Clean, wash and dice the peppers. Peel and chop onion. Hard boil eggs for about 10 minutes. In the meantime heat up oil.
2
Fry onion, cucumber and paprika for about 10 minutes while turning. Season with salt and pepper. Deglaze with broth. Braise again for about 10 minutes. Wash and chop the herbs and add to the stock. Peel and halve the eggs.
3
Refine cucumber pot with cream. Sprinkle in sauce thickener. Warm the egg halves in it. Season again with salt, pepper and mustard.