Gederams with ham in May

Ingredients for Gederams with ham in May

Instructions for Gederams with ham in May

To prepare the Gederams with ham in May recipe, please follow these instructions:

The joint shoots are rinsed, and the root pieces and the wooded part of the stem are peeled off with a clockwork. The shoots are steamed for 10-12 minutes and taken up with cavity. On a dish, put the greased pieces of toast and gederams are distributed on them. The skinker is poured over and finally an egg yolk on each (use pasteurized eggs during these salmonella times).