Oxeye daisy in the colorful vegetable pond

Ingredients for 2 servings:

• 1 ½ bell peppers, green, red, yellow
• 1 zucchini, young
• 1 tbsp rapeseed oil
• 1 shot of dry white wine
• 50 ml vegetable stock
• Salt
• pepper
• 2 eggs
• 1 tsp rapeseed oil
• 1 tsp butter
• 3 slices of ham
• 5 leaves of wild garlic
• 3 tbsp sour cream
• 2 rolls (pretzel or grain), baked
• 1 tbsp chives, cut into rolls

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Cut the bell peppers into short, narrow strips. Halve the zucchini lengthwise and cut into thin slices. Brown everything in a pan in hot oil, then deglaze with white wine, add vegetable stock, season with salt and pepper, and sauté over low heat for about 6 minutes until al dente. Cut the ham into wide strips and the wild garlic into thin strips. Add both ingredients to the pan and sauté briefly. Then remove the pan from the heat and fold in the sour cream. Fry the eggs one at a time in a pan with oil and butter, season with a little salt, and place in the center of a warmed plate. Place the ox-eye egg on the plate, 2/3 full of vegetables, add the sliced ​​pretzel or seed roll, and serve sprinkled with chives.