Baked eggs in a mustard crust on warm potato and rocket salad

Ingredients for 2 servings:

• 300 g potatoes, small, mostly waxy
• 80 g cucumber(s)
• ½ cup arugula, chopped
• salt and pepper
• Sugar
• n. B. vinegar
• 4 tbsp rapeseed oil
• 7 eggs
• 1 tbsp Dijon mustard
• n. B. Flour
• e.g. breadcrumbs
• Oil for frying
• n. B. Tomato(s) for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Boil 6 eggs, not too hard, then rinse and let cool. Cook the potatoes in their jacket potatoes. Rinse and let cool slightly. In the meantime, grate the green cucumber and mix in the chopped arugula leaves. Season with salt, pepper, vinegar and a little sugar and let it marinate. Mix 1 egg with 1 tablespoon of Dijon mustard well. Coat the boiled eggs in flour, dip them in the egg and mustard mixture and coat in breadcrumbs. Then dip them again in the egg mixture and coat (this gives a nice crust). Peel the warm potatoes, cut them into thin slices and mix them with the green cucumber. Let it marinate for 10 minutes and then fold in 4 tablespoons of oil. Deep-fry the breaded eggs for approx. 5-6 minutes at 160°C and serve on the warm salad. Garnish with some cucumber and tomato.