Potato Pyramid on Wild Herbs

For the potato pyramid on wild herbs, peel the potatoes and cook in boiling water for about 20 minutes until soft. Let cool and cut into slices.

Preheat the oven to 180°C.

Wash the wild herbs and cut them into strips. Mix eggs, sour cream, salt and pepper to make a glaze. Finely dice the bacon and the washed tomatoes. Fry the bacon in a pan until crispy.

Now layer all the ingredients alternately in the pyramid baking cups (preferably made of silicone) and pour the sour cream glaze over them. Bake in the oven for about 25-30 minutes until the potato pyramids are set.

Meanwhile, prepare the wild herb sauce. (Note: set aside some herbs for decoration). Wash the herbs and cut them into strips. Cut some slices from the cucumber for decoration and set aside. Finely dice the remaining cucumber.

In a tall container, blend well the herbs, diced cucumber, yogurt, pine nuts, vinegar and oil. Season to taste with salt and pepper. Arrange the herb sauce on the plates and turn the warm potato pyramid on top. Decorate with cucumber slices and herbs and serve the potato pyramid on wild herbs.

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