Braised Cucumbers with Egg

For the braised cucumbers with egg, wash and hard boil the eggs, rinse and cut into quarters. Wash and clean the onion pods and cut them into fine rings.

Peel the garlic, press it through the press. Parsley, wash, shake dry, if necessary read and chop finely. Wash the lemon with hot water, take some of the zest.

Wash the cucumber, cut off the caps on both sides and use an asparagus peeler to peel the cucumber in fine strips. Put the peels aside.

Cut the cucumber in half, scrape out the core with a spoon, and cut into thicker slices. Melt 1 tablespoon oil in a saucepan, add cucumber pieces, tossing pan.

Deglaze with gin and let steam off. Mix creme fine and season with vegetable soup powder, salt, pepper and lemon zest. Fold in the parsley.

Heat 1 tablespoon oil in a frying pan and sauté garlic and onion rings. Toss the cucumber shells briefly in it in a deep plate, arrange like spaghetti. Surround with the cucumber vegetables and place egg wedges on top.

Preparation Tip:

Braised cucumbers with egg are a wonderful low-calorie dish. It goes wonderfully as a side dish with short fried food or can also be enjoyed as a warm salad with white bread, etc.

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