Strammer Max with cucumber salad

Name: Strammer Max with cucumber salad
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 175 g Cucumber; 1 small onion; 1-2 stem(s) Dill; 1-2 TABLESPOONS White wine vinegar; 1/2 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1-2 TABLESPOONS Oil; 1 washer Mixed bread (farmhouse bread; approx. 45 g); 5 g Butter or margarine; 10 g clarified butter; 7-10 Tbsp coarse pepper; 2 Eggs; 2 discs (35 g each) Cured ham; 7-10 Tbsp cherry tomato and parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

175 g Cucumber
1 small onion
1-2 stem(s) Dill
1-2 TABLESPOONS White wine vinegar
1/2 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1-2 TABLESPOONS Oil
1 washer Mixed bread (farmhouse bread; approx. 45 g)
5 g Butter or margarine
10 g clarified butter
7-10 Tbsp coarse pepper
2 Eggs
2 discs (35 g each) Cured ham
7-10 Tbsp cherry tomato and parsley

Directions

1
Wash the cucumber and slice into thin slices. Peel and finely chop the onion. Wash the dill, dab dry and chop finely. Mix vinegar, onion and mustard. Season with salt, pepper and sugar. Whip the oil into it.
2
Add cucumber slicer to the vinaigrette and mix. Spread bread with fat. Heat clarified butter in a frying pan, add eggs and allow to set at medium heat. Season with salt and pepper. Cover bread with ham and fried egg. Arrange bread and cucumber salad on a plate and serve garnished with tomato and parsley as desired