Recipe of the week - week 35


Potatoes, cucumber salad and scrambled eggs (for 2 persons):


§  Potatoes to taste

§  2 cucumbers

§  salt, freshly ground pepper

§  1 pinch of sugar

§  2 shallots

§  2 tablespoons white wine vinegar

§  6 tablespoons whipped cream

§  1/2 bunch dill, chopped

§  1 tsp butter

§  as desired 4 - 6 eggs

§  1 shot of mineral water with fizz

§  freshly chopped parsley or chives




Peel the potatoes. 

Depending on the size, halve, quarter or cut into three. 

Cook in salted water (approx. 2 tablespoons of salt to 1 liter of water) for 25 - 30 minutes. 

Meanwhile peel the cucumbers and slice them into thin slices. 

Season with salt, pepper and a pinch of sugar. 

Stir and leave to stand for 10 minutes. 

Drain the liquid. 

Peel and finely dice the shallots. 

Add to the cucumbers together with the white wine vinegar, whipped cream and chopped dill and mix well. 

For the scrambled eggs, beat the eggs in a bowl and whisk vigorously with a whisk. 

Add a dash of mineral water with sparkling water and whisk again vigorously.

Melt the butter in a larger pan (depending on the quantity of eggs) at medium temperature. 

Pour in the whisked eggs and let them rest for 2 - 3 minutes. 

Do not stir under any circumstances. 

Then carefully scrape them from one side to the other with a wooden spoon and stir gently. 

Leave them in the pan until the eggs are done, but still slightly moist. 

They should not take on any color. 

Finally, season with salt and freshly ground pepper. 

Arrange the potatoes together with the cucumber salad and scrambled eggs and serve with freshly chopped parsley or freshly chopped chives.




P.S. I love to mash the potatoes with a fork and mix them with the cucumber salad. 

Hmmmm, delicious! 


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