Eggs in a Glass

Ingredients

• 200 g Zucchini (1 Zucchini)
• 1 tomato
• 1 Spring onion
• 4 eggs (small)
• 2 sprigs dill
• 1 tsp Olive oil
• Salt
• Pepper
• Tabasco

Instructions

1. 1.

   Wash, peel and finely dice the zucchini.

2. 2.

   Wash the tomato, cut off the stem end in a wedge shape and finely dice the flesh as well.

3. 3.

   Trim, wash and slice the spring onion into very thin rings. Mix with the zucchini and tomatoes in a bowl.

4. 4.

   Pierce the eggs, place them on a spoon in boiling water and cook for 5‑6 minutes until soft‑set.

5. 5.

   Meanwhile wash the dill, shake off excess water and pluck the tips. Roughly chop about two‑thirds and stir into the vegetables with the oil.

6. 6.

   Season lightly with salt, pepper and a few drops of Tabasco. Distribute the vegetable salsa in small glasses, reserving about 4 tsp for garnish.

7. 7.

   Rinse the eggs under running cold water and peel them.

8. 8.

   Place one egg in each glass and cut from above so the yolk is visible. Lightly salt, top with remaining salsa and dill tips. Serve immediately.