Vegetable Basket with Poached Egg

For vegetable baskets with poached egg, make a basket from the strudel dough. To do this, grease a small bowl a little, put 1 strudel sheet in it and fold in the corners.

Grease again a little, then put the 2 strudel sheet on top and fold in the corners again.

Brush with a little egg, sprinkle with herb salt and bake in a preheated oven at 140 degrees for about 10-15 minutes. Remove from the oven and let cool in the pan.

Wash, peel and finely slice the carrot, leek and turnip. Peel the onion and cut into fine rings.

Wash the tomatoes, cut them in half, remove the core and fill them with the cheese cut into small cubes and the cream cheese. Put some onion rings on top of the cream cheese.

In a non-stick frying pan, melt the butter over medium heat and sauté the onion.

Remove and keep warm. Then sweat the carrots, then the leeks and finally the turnips. Place the vegetables decoratively in the strudel basket and season with a little herb salt.

Bring water to a boil, stir in some vinegar, crack the egg into a cup and carefully add to the hot water.

Using a spoon, carefully fold the egg white over the yolk. Place the egg on top of the vegetables, breaking it up a bit so you can see the still somewhat runny center.

Arrange the stuffed tomatoes and place the onion rings over the strudel basket. The vegetable basket with poached egg with pepper from the mill.

Preparation Tip:

The vegetable basket with poached egg takes a little practice, but it's worth it.

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