Cream of Herbs Soup with Crispy Pumpkin Seed Egg

For the herb soup, first sauté the onion in a pot until translucent, then peel and dice the potatoes and sauté.

Deglaze with white wine and boil up with vegetable stock. Season with salt, pepper and a pinch of nutmeg and cook until the potatoes are soft.

Add whipped cream and chopped wild garlic (or alternative herbs), bring to the boil briefly and mash.

For the pumpkin seed eggs, line small ramekins with plastic wrap. Carefully crack the eggs into them and then tie them in a knot so that there is no air left in the plastic bag.

Place the eggs in boiling water for about 5-6 minutes. Then immediately rinse with cold water and carefully remove the plastic wrap.

Salt the egg and coat in flour, egg and breadcrumbs – half mixed with the coarsely chopped Steirerkraft pumpkin seeds – and fry until golden brown in oil, arrange immediately.

To serve, cut the eggs in half and place in the center of the soup plate. Foam the soup with a hand blender and pour it next to the egg.

Garnish herb soup with crispy pumpkin seed egg with chopped wild garlic (or herbs) and enjoy.

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