John Myers
Eggs in Herb Sauce
The perfect eggs in herb sauce recipe with a picture and simple step-by-step instructions.
- 4 piece Eggs
- 400 g Potatoes triplets
- 100 g Spinach
- 50 g Italian herbs (TK)
- 0,5 tsp Ground lovage leaves
- 500 ml Vegetable broth
- 100 ml Whipped cream
- Salt and pepper
- Freshly grated nutmeg
- Cook the eggs in boiling water for about 6 minutes until they are soft, then quench.
- Peel the potatoes and cut into thin slices. Bring the stock to the boil in a saucepan and add the potato slices. Cover and cook over a medium heat for about 6 minutes.
- Sort the spinach, add to the potatoes and bring to the boil until the spinach has collapsed, add the herbs and bring everything to a boil again.
- Lift the potatoes and spinach out of the broth with the slotted spoon and set aside covered. Add the cream to the broth and bring to the boil. Then puree very finely and mix until frothy.
- Season the sauce with salt, pepper and nutmeg. Peel and halve the eggs. Arrange the potato-spinach mixture and eggs on plates and pour the sauce over them.
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