en de it
freilandei-salat-sunnegg

Poached free range egg on herbed salad and ox tongue salad

Preparation

Wash the ox tongue pieces thoroughly and simmer in the water, to which you have added the seasoning, for about 4 hours. Allow it to cool down in the broth, remove it and place it in a baking dish. Cover the dish with a plate, cutting board or the like to prevent cracks from forming in the mass. Refrigerate the baking dish overnight. Shortly before plating your dish, remove the tongue from the form and cut it into thin strips. To make the herbed salad, wash the salad greens and the herbs, rip them into bite size pieces and dress the salad with salt, pepper, vinegar and olive oil. To poach the eggs, bring the water and the vinegar to a boil. Carefully crack the eggs into a cup or ladle individually. Make sure the yolk remains intact. Cautiously slide them into the slightly boiling water and poach them for 4 minutes. Lift out the egg, drain the excess water and place on top the herbed salad. Season the ox tongue strips with some dressing and add to the salad plate.

Restaurant Sunnegg insider tip: Ox tongue salad is a traditional dish, which is rarely served these days. It takes a bit of time since the warm ox tongue has to get totally cold and set. You have to make it on the first day and serve on the next.

Beer recommendation
We recommend the variety Pils

Wine recommendation
We recommend Pinot Noir.

Ingredients for

2 servings
4 servings
8 servings
2 free range eggs from South Tyrol
1 TSP white wine vinegar
1/2 l water
100 g mixed salad greens and fresh garden herbs (thyme, basil, oregano, parsley, chives)
Dressing
1/4 ox tongue (order from your butcher)
1/2 carrot
1/2 celery stalk
1/2 onion
1 bay leaf
1/2 tsp. peppercorns
1/2 tsp. juniper berries
2,5 l water, some salt

For the dressing: Olive oil, vinegar, salt, pepper
4 free range eggs from South Tyrol
2 TSP white wine vinegar
1 l water
200 g mixed salad greens and fresh garden herbs (thyme, basil, oregano, parsley, chives)
Dressing
½ ox tongue (order from your butcher)
1 carrot
1 celery stalk
1 onion
2 bay leaves
1 tsp. peppercorns
1 tsp. juniper berries
5 l water, some salt

For the dressing: Olive oil, vinegar, salt, pepper
8 free range eggs from South Tyrol
4 TSP white wine vinegar
2 l water
400 g mixed salad greens and fresh garden herbs (thyme, basil, oregano, parsley, chives)
Dressing
1 ox tongue (order from your butcher)
2 carrots
2 celery stalks
2 onions
4 bay leaves
2 tsp. peppercorns
2 tsp. juniper berries
10 l water, some salt

For the dressing: Olive oil, vinegar, salt, pepper
sunnegg
This recipe comes from
Thaler Family
Weinbergstraße 67, 39042 Brixen/Kranebitt