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Vogtland summer meal

updated

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Ingredients for 4 servings:

  • 8 potatoes
  • 1 cucumber(s)
  • 500 ml milk for the cucumbers
  • 3 eggs
  • some milk for the eggs
  • salt and pepper
  • possibly Maggi
  • some butter

Instructions

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

Scrambled eggs with potatoes and cucumber salad

Peel and grate the cucumber, then add the milk and season with salt and pepper. Set aside and let it sit. Peel the potatoes and cook until tender. Meanwhile, prepare the scrambled eggs. Place the eggs in a measuring cup, whisk, season with salt and pepper, and add a little milk and, if desired, Maggi. Heat some butter in a pan and fry the scrambled eggs. Serve everything on a plate. This is a typical Vogtland summer dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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