- 2 bags of Knorr aspic (or another brand of your choice)
- 500 ml Elbling from the Luxembourgish Moselle
- 4 eggs
- 4 slices of cooked ham, cut into squares
- 4 gherkins (and more to serve)
1. Prepare the broth according to the instructions. For a more intense flavour, use Luxembourgish Elbling instead of water.
2. Set the boiled aspic aside to cool and, in the meantime, hard boil the eggs or poach them, de- pending on your preference. Here, the eggs are poached in plenty of salted water with a dash of vinegar for 2 – 4 minutes. The water should not boil, but be just before simmering, otherwise the eggs will set too quickly. Beat the eggs one by one into a cup and form a whirl in the water with a spoon before adding the egg. The swirl of water holds the egg whites together. After 2 to 4 minutes, the egg is ready and can be fished out of the water and placed onto a sheet of kitchen paper to drain.
3. Lay out 4 small bowls with the ham (it is best to “drape” the ham into the bowls), then place an egg on each one, cover with a fan-shaped sliced pickle and cover with the slightly cooled aspic. Place in the fridge to set. Serve with more gherkins and a dash of Luxembourgish mustard.
Recipe: Marianne Wintersdorf