Boiled Eggs on Pea Sauce and Jacket Potato Triplets

5 from 8 votes
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people


  • 3 piece Eggs
  • 1 tbsp Butter
  • 1 tbsp Flour
  • 200 ml Chicken broth (1 teaspoon instant broth)
  • 1 tbsp Crème fraîche with herbs
  • 0,5 tsp Mild curry powder
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 400 g Triplets (small, waxy potatoes / 10 pieces)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds
  • 2 * ½ vine tomatoes for garnish
  • Coarse sea salt from the mill


  • Hard boil eggs, quench and peel them off. Halve for serving. Heat butter (1 tbsp) in a small saucepan, sprinkle flour (1 tbsp) over it (burn in!) And pour the chicken broth (200 ml) over with constant stirring with a whisk. Season with mild curry powder (½ teaspoon), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Add / stir in the peas and let everything simmer on the lowest heat for about 5 - 6 minutes. Stir every now and then. Wash triplets, cook in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off. Divide the potatoes on 2 plates, add the pea sauce, place the egg halves on top and garnish with half a vine tomato, serve. Serve with coarse sea salt from the mill.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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