Poached eggs on ham and cucumber tartar

Name: Poached eggs on ham and cucumber tartar
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 4 small shallots; 6 Stem(s) Thyme; 3 TABLESPOONS + 100 ml white wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 2 (approx. 200 g) thick slices of cured ham; 1 Cucumber; 6 fresh eggs; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

4 small shallots
6 Stem(s) Thyme
3 TABLESPOONS + 100 ml white wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
2 (approx. 200 g) thick slices of cured ham
1 Cucumber
6 fresh eggs
7-10 Tbsp Aluminium foil

Directions

1
Peel the shallots and cut into thin slices. Wash the thyme, shake dry and chop up to 4 stems for garnishing. Mix 3 tablespoons vinegar, salt, pepper and 1 pinch of sugar. Fold in the oil.
2
Stir in thyme and shallots.
3
Dice the ham. Wash the cucumber, remove the seeds and dice finely. Mix with the ham. Fold 6 rings (approx. 4 cm high; approx. 8 cm Ø) from aluminium foil and put them on plates. Pour in the ham tartar and press it in a little.
4
Heat a good 1 1/2 l water, 100 ml vinegar and 1 slightly heaped tablespoon of salt in a wide saucepan until it is just before boiling. Beat the eggs one by one into a cup or soup ladle. Slide carefully into the vinegar water and leave to stand for about 4 minutes.
5
Carefully remove aluminium foil from the tartar. Spread vinaigrette over it. Lift out the eggs with a skimmer, drain and arrange on the tartar. Garnish with thyme. Delicious with baguette.