Ham and egg cocktail

Name: Ham and egg cocktail
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 Eggs; 2 (approx. 80 g) Discs; 7-10 Tbsp raw ham; 3 Gherkins + (glass); 2-3 TABLESPOONS Cucumber water; 200 g cherry tomatoes; 3 TABLESPOONS ripened cream; 200 g Soured milk; 1-2 TEASPOONS medium hot mustard; 7-10 Tbsp salt, white pepper; 4 leaves Lettuce; 7-10 Tbsp Chervil or parsley; 7-10 Tbsp to garnish

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

3 Eggs
2 (approx. 80 g) Discs
7-10 Tbsp raw ham
3 Gherkins + (glass)
2-3 TABLESPOONS Cucumber water
200 g cherry tomatoes
3 TABLESPOONS ripened cream
200 g Soured milk
1-2 TEASPOONS medium hot mustard
7-10 Tbsp salt, white pepper
4 leaves Lettuce
7-10 Tbsp Chervil or parsley
7-10 Tbsp to garnish

Directions

1
Boil the eggs for about 10 minutes. Quench, peel and let cool off
2
Finely dice the ham. Cut cucumbers into fine slices. Wash and quarter tomatoes. Stir sour cream, soured milk, cucumber water and mustard until smooth and season to taste
3
Cut the eggs into slices or dice them roughly. Mix with cucumber, ham and salad dressing
4
Clean and wash the salad and tear it into pieces. Wash and pluck the chervil. Spread the lettuce in small bowls. Arrange the cocktail on top. Sprinkle with chervil. Serve with toast bread
5
Sprinkled with radish sprouts, the cocktail tastes slightly hot. For a refined variant without meat, use smoked salmon or strong semi-hard cheese instead of diced ham