Egg Fricassee in Herb Sauce

5 from 8 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 110 kcal


  • 1 kg Potatoes
  • 4 Eggs
  • 1 packet 8-herbs frozen
  • 200 g Creme fraiche Cheese
  • 300 ml. Milk
  • 1 tsp Mustard
  • 1 Splash Lemon juice
  • 1 pinch Sugar
  • Salt
  • Pepper


  • Peel the potatoes, cut them into small pieces and cook them in salted water.
  • Boil eggs hard, peel and cut in half.
  • Mix the creme fraiche and milk, let it get hot, stir in the herbs, mustard, lemon juice, sugar, salt and pepper, and serve with the potatoes and the halved eggs.


Serving: 100gCalories: 110kcalCarbohydrates: 13.7gProtein: 2.1gFat: 5g
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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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