John Myers
Contents
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Ingredients
- 6 Free range eggs
- 1 Onion
- 3 Spring onion
- 2 Potato approx. 200 gr
- 100 g Smoked salmon
- 5 sprigs Fresh dill
- 1 tbsp Butter
- 400 ml Vegetable broth
- 100 ml Cream
- 2 tbsp Mustard medium hot
- Salt pepper
- 1 pinch Sugar
- 2 Lemon wedges for garnish
Instructions
- Boil the eggs in boiling water for about 8 minutes, remove and rinse with cold water.
- In the meantime, peel the onion and dice it finely. Clean and wash the spring onions and cut into fine rings. Peel, wash and finely grate the potatoes. Set aside a little dill for garnish, finely chop the rest.
- Melt the butter in a saucepan. Fry the onion cubes in it. Add spring onions and sauté briefly. Add the grated potatoes and gradually pour in 400 ml of vegetable stock while stirring, then add the cream and bring to the boil. Mix the mustard with 1-2 tbsp vegetable stock, add to the sauce. Let it simmer for about 10 minutes, stirring occasionally.
- Add the smoked salmon and chopped dill to the sauce and heat briefly. Season to taste with salt, pepper and sugar.
Serving
- Peel the eggs, cut in half or cut as desired. Spread the smoked salmon mustard sauce on preheated plates. Place the eggs on top, serve with the remaining dill and garnished with lemon wedges.
- Crispy baked baguette or boiled potatoes taste good with it.
- Have fun and enjoy your meal!
Nutrition
Serving: 100gCalories: 120kcalCarbohydrates: 1.9gProtein: 4gFat: 10.8g
