John Myers
Baked Egg with Cucumber
The perfect baked egg with cucumber recipe with a picture and simple step-by-step instructions.
- 5 Pc. Cucumber
- Salt and pepper
- 150 g Sour cream
- Honey
- 1 tbsp Lemon juice
- 1 pinch Garlic granules
- 5 tbsp Fresh cress
- 5 Pc. Eggs size M
- 1 Pc. Egg whisked
- 3 tbsp Breadcrumbs
- 3 tbsp Chopped hazelnuts
- Fat for deep-frying
- For the cucumber, peel the cucumber and cut in half lengthways. Twist the cucumber halves using a spiral cutter. Mix with a good pinch of salt in a bowl and let steep for 20 minutes.
- Mix the sour cream with honey, lemon juice, pepper and, if you like, a pinch of garlic granules. Gently squeeze out the cucumber with your hands and mix with the sour cream marinade.
- Boil the eggs for five minutes and soak them in cold water for two minutes. Peel the eggs, roll them in the flour, pull them through the beaten egg and finish breading the eggs in the crumbly hazelnut mixture. Heat plenty of oil in a pan. Bake the eggs until golden brown, remove.
- Distribute the cucumber on plates, garnish with the cress and place a baked egg in the middle.
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