Egg cream with baked potatoes

Ingredients for 2 servings:

• 8 small potatoes
• 4 eggs, hard-boiled
• 2 tbsp mayonnaise
• 1 tsp apple cider vinegar
• 75 g natural yogurt
• Salt
• curry powder
• 1 handful of chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian leftovers

Boil the potatoes in their jacket potatoes. Dice the hard-boiled eggs. This works well with an egg slicer in both directions. Set aside two slices for garnish, if desired. Place the diced eggs in a bowl. Add the mayonnaise, yogurt, apple cider vinegar, a little salt, and curry powder, and mix everything well until smooth. Finally, stir in the chives and refrigerate until ready to serve. Peel the potatoes and fry in a little butter in a non-stick pan until golden brown. Finally, sprinkle the potatoes with a little salt. Now arrange the custard and potatoes on plates. A salad of your choice goes very well with it. Tip: The custard can be prepared well in advance, but it must be kept refrigerated until ready to serve.