John Myers
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Boiled Eggs with Dill Sauce, Potatoes and Romaine Lettuce
The perfect boiled eggs with dill sauce, potatoes and romaine lettuce recipe with a picture and simple step-by-step instructions.
Eggs:
- 3 piece Eggs
- 2 big pinches Coarse sea salt from the mill
Dill sauce:
- 2 tbsp Butter
- 2 tbsp Flour
- 500 ml Vegetable broth (2 teaspoons instant broth)
- 3 tbsp Cooking cream
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 powerful splash Lemon juice
- 1 Cup Plucked and cut dill
Potatoes:
- 400 g Waxy potatoes (8 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
Romana salad:
- 150 g 1 Romana-Salat-Kopf
- Salad dressing Sylt style
Serve:
- 2 Stalk Parsley for garnish
Boiled Eggs:
- Boil the eggs until they are waxy, quench, peel off and cut in half lengthways. When serving, season with coarse sea salt from the mill.
Dill sauce:
- Heat butter (2 tbsp) in a saucepan, sprinkle flour (2 tbsp) over it (burn in!) And deglaze / pour in the vegetable stock (500 ml) while stirring constantly. Add / stir in the cooking cream (3 tbsp) and season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and lemon juice (1 big pinch). Simmer everything for about 10 minutes. The consistency should become a bit thick. Finally fold in the cut dill (1 cup).
Potatoes:
- Peel and wash the potatoes and cook in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes and drain.
Potatoes:
- Peel and wash the potatoes and cook in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes and drain.
Romana salad:
- Clean the salad, quarter it lengthways and cut into fine strips.
Serve:
- Divide the potatoes on 2 plates, add the dill sauce as a kind of mirror, place 3 half eggs in the dill sauce bed and serve garnished with parsley. Serve with the romaine lettuce, drizzled with salad dressing.
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