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Cucumber sauce with eggs

updated

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Ingredients for 4 servings:

  • 1 jar pickle(s), medium jar
  • 8 eggs
  • some salt or herb salt
  • some pepper
  • a few sprigs of dill
  • 300 ml vegetable stock
  • n. B. vinegar, possibly herbal vinegar
  • 1 shot of oil
  • n. B. Sauce thickener, light

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple, without meat

Slice the gherkins and fry briefly in a little oil. Season with salt and pepper to taste. Add a dash of vinegar. Pour in the vegetable stock and simmer slightly. Meanwhile, cook the eggs. Finally, add a little dill to the sauce and thicken slightly with a light sauce thickener. Add the peeled and halved eggs to the sauce and serve with boiled potatoes.

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Written by John Myers

Professional Chef with 29 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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