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Eggs in Dill Sauce

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Eggs in Dill Sauce

The perfect eggs in dill sauce recipe with a picture and simple step-by-step instructions.

  • 2 piece Kohlrabi from the garden
  • Salt and sugar
  • 1 Onion
  • 1 tablespoon Butter
  • 1 tablespoon Flour
  • 300 ml Vegetable broth
  • 200 ml Cream
  • Salt pepper
  • 2 tablespoon Mustard
  • 1 bunch Dill from the garden
  • 8 piece Eggs
  • 200 g Rice
  • Salt
  1. Cook the rice in boiling salted water for 20 minutes.
  2. Peel the kohlrabi and cut into sticks. Cook in water with salt and a pinch of sugar for about 15-20 minutes until al dente.
  3. Peel the onion and cut into small cubes. Then sauté in hot butter until translucent. Dust with flour and toast briefly. Deglaze with the stock and cream, bring to the boil while stirring. Season to taste with salt, pepper and mustard. Finely chop the cleaned dill and stir half into the sauce.
  4. Break the eggs one by one, put them in a bowl and then slide one after the other into the sauce and slowly simmer, depending on the desired consistency of the eggs. Then add dill again.
  5. Arrange the rice on plates, add the kohlrabi and serve with the dill sauce and eggs. Who would like to sprinkle fresh dill over it again? We love to eat dill.
Dinner
European
eggs in dill sauce

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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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