Scottish eggs with celery and apple leek

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Boil eight eggs for ten minutes in boiling water until hard. Rinse cold and peel. Peel and finely grate the onion. Knead minced meat, onion, three tablespoons of breadcrumbs and one egg.

2. 2

   Season with salt, pepper and mustard. Wrap each hard-boiled egg with the minced dough thinly and press down well. Whisk the rest of the egg and turn the coated eggs first in flour, then in egg and the rest of the breadcrumbs.

3. 3

   Heat the fat in a pot and fry two to three eggs at a time over medium heat for six to eight minutes until crispy brown. Drain well on kitchen paper. For the raw vegetables, clean and wash the celery and leek.

4. 4

   Wash the apple, quarter it and cut out the core. Halve the apple quarters again and cut the eighths into thin slices. Cut the leek into fine rings. Slice the celery into strips. Mix vinegar, salt and pepper and add the oil.

5. 5

   Mix vinaigrette with celery, leek and apple. Clean, wash and drain the salad. Line a plate with lettuce leaves. Arrange eggs and raw vegetables on it. Serve garnished with parsley.