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 Walnussfrischkäse mit wachsweichem Bauernei und Vulcano Schinken  Walnut cream cheese with soft-boiled farmhouse eggs and vulcano ham 

WALNUT CREAM CHEESE WITH SOFT-BOILED FARMHOUSE EGGS AND VULCANO HAM

Time required: 15 minutes

Walnut cream cheese with soft-boiled farmhouse eggs and vulcano ham

Ingredients for 2 persons

2 farmhouse eggs, 4 tbs. cream cheese, 1 tbs. milk, 1 tbs. walnuts, 1 tsp. Fandler walnut oil, 2 tbs. farmhouse yoghourt, juice and peel of 1 lime, 80 g Vulcano ham, cress, salt and pepper

Preparations

Boil the farmhouse eggs in simmering salted water for 4 – 5 minutes. Rinse in cold water and shell. Keep warm in salted water at approx. degrees. In the meantime, mix the cream cheese with milk, walnut oil and roughly crushed, roasted walnuts and season with salt and pepper from the mill. Season the yoghurt with grated lime peel, lime juice, salt and pepper. Place the cream cheese on the plate – top with the poached warm egg and lay the Vulcano ham attractively around it. Glaze the egg with the lime yoghourt.

Tip:

Make your own balsamic vinegar glaze by boiling down by half 2 tbs. of good balsamic vinegar with 2 tbs. sugar. This can be kept in the fridge for several days. If you scent the yoghourt with a little truffle oil and grate fresh truffle on top when serving, you will obtain a superb truffled egg with Vulcano ham.

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Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
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