Mashed potatoes with cucumber salad and scrambled eggs

Ingredients for 2 servings:

• 1 cucumber(s)
• ½ bunch of dill
• ½ bunch parsley
• 1 shallot(s)
• 1 cup sour cream
• 4 eggs
• 4 potatoes
• 20 ml milk
• 50 g diced ham
• salt and pepper
• 2 tbsp butter
• e.g. chives

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

For the cucumber salad, peel the cucumber, halve it, and remove the seeds and soft parts. Then slice it thinly, toss it with salt, place it in a sieve, and let it stand for at least 30 minutes, preferably an hour. Discard any juice. Place the cucumber slices in a bowl and toss with salt and pepper. Mix the sour cream with a little milk until smooth and add to the cucumber slices. Finely dice the shallot and add it. Finely chop the dill and parsley and mix in. Peel the potatoes, cut them into small cubes, and boil them in salted water until tender. Drain and steam. Add a little milk, salt, and butter (I recommend plenty) if desired. Mash everything very finely. If it’s too thick, add more milk. Fry the ham cubes until lightly browned, then reduce the heat to low and fry the finely diced shallot until translucent. Add everything to the mashed potatoes, stir in, and keep warm. To make the scrambled eggs, crack the eggs, season with salt and pepper, add the chives, and mix well. Add a little butter to the pan and prepare the scrambled eggs. Arrange the mashed potatoes on a plate, make a well in the center, and add some cucumber salad. Place the scrambled eggs on the plate next to it. Spoon more cucumber salad into a small bowl and serve. A simple dish, just like my grandma used to make, that tastes great not only in the summer, but also in the heat.