Poached eggs on ham and cucumber tartar

Name: Poached eggs on ham and cucumber tartar
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 4 TABLESPOONS + 100 ml wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 4 TABLESPOONS Rapeseed oil; 10 Stem(s) Thyme; 4 small shallots; 200 g (about 0,5 cm) Cured ham in thick slices; 1 (approx. 375 g) Cucumber; 6 Eggs (size M)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

4 TABLESPOONS + 100 ml wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey
4 TABLESPOONS Rapeseed oil
10 Stem(s) Thyme
4 small shallots
200 g (about 0,5 cm) Cured ham in thick slices
1 (approx. 375 g) Cucumber
6 Eggs (size M)

Directions

1
For the vinaigrette, whisk 4 tablespoons of vinegar, salt, pepper and honey. Add oil drop by drop. Wash the thyme, shake dry and, except for a little garnish, pluck leaves from the stalks.
2
Peel the shallots and cut into slices. Stir the thyme leaves and shallots into the vinaigrette. Cut the ham into cubes. Wash and clean the cucumber and cut into cubes. Mix ham and cucumber.
3
Portion in a ring (approx. 8 cm Ø) on plates. In the meantime boil 1 litre of salted water, 100 ml vinegar and thyme stalks. Beat the eggs in 6 cups and carefully slide them into the vinegar water.
4
Cook over low heat for about 5 minutes. Spread the vinaigrette over the tartar. Arrange eggs in portions on top and garnish with thyme.