Poached egg on ham-cucumber-tatar
DIFFICULTY
easy
easy
RATING
Ingredients
Servings:
6
- 4 Shallots
- 2 stem(s) Thyme
- 2 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp 1 cucumber
- 200 g Cured ham
- 6 Eggs
Directions
- 1
Peel the shallots and cut into fine slices. Wash and pluck the thyme. Mix white wine vinegar, salt, pepper and sugar. Fold in the oil. Stir in thyme and shallots. Wash and seed the cucumber.
- 2
Finely dice cucumber and cottage ham. Mix with the vinaigrette. If necessary, form 6 tartar portions with the help of an appetizer ring (4 cm high; approx. 8 cm Ø). Arrange 1 poached egg on each.
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