Eggs in a glass with smoked salmon and cress
Bio-Owner (Class M)
Ingredients · Servings 2
- 4 Bio-No
- Butter
- 0.5 stalks of celery
- Salt
- 1 tbsp lemon juice
- 4 slices of smoked salmon
- 2 Tl Sahnemeerrettich
- 6 Rosa Bere
- 0.5 beds of cress
Method · 20 min
- Lightly grease the bottom and lower third of the jars with butter. Carefully slide two cracked eggs into each jar. Place the jars in a small baking dish and fill the dish with hot water. Cook the eggs in the jars in a preheated oven at 180°C (gas mark 2-3, 160°C fan) for about 10 minutes.
- Meanwhile, clean the celery and cut it into thin, 5–6 cm long sticks. Season the celery with a little salt and lemon juice.
- Remove the set eggs from the oven. Place two slices of smoked salmon in each glass and arrange with celery sticks. Spread horseradish over the salmon, sprinkle with crushed pink peppercorns and garden cress, and serve immediately. Brioche toast goes well with this.
Butter (for the glasses)
El El lemon juice (freshly squeezed)
1 tsp creamed horseradish (from a jar)
Also needed: 2 ovenproof glasses (approx. 250 ml capacity each), small ovenproof casserole dish.
