John Myers
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Eggs: Lost Eggs on Herb Sauce with Potatoes
The perfect eggs: lost eggs on herb sauce with potatoes recipe with a picture and simple step-by-step instructions.
the eggs
- 8 piece Free range eggs
- 2 tablespoon Salt
- 5 tablespoon Vinegar
- 2 liter Water
the herb sauce *
- 25 g Butter
- 1 Tablespoon Flour
- 200 ml Water
- 100 ml Cream
- 1 teaspoon Grained vegetable broth *
- 1 teaspoon Sugar
- 1 handful Fresh herbs – parsley, ground grass, chives, rocket, basil, dill,
- Salt and pepper
the potatoes
- 8 piece Potatoes waxy, medium-sized
- 1 tablespoon Clarified butter
- Salt and pepper
the lost eggs
- Bring water to a boil and add salt and vinegar. Beat the eggs one by one in a cup or a soup ladle and carefully slide them into the boiling water.
- Let simmer for three (waxy) to five (hard) minutes. Then carefully lift it out of the water with a foam spoon.
the herb sauce *
- Sort all herbs and chop finely.
- Melt the butter in a saucepan, stir in the flour and create a light-colored burn. Pour water on. Season with vegetable stock, sugar, salt and pepper. Let simmer for about five minutes
- Stir in the herbs and cream and season again if necessary.
the potatoes
- Cook the potatoes with their skins until done, peel and cut in half. Heat the clarified butter in a pan and add the potatoes. Salt and pepper and let brown while turning several times.
the finish
- Put some sauce on a preheated plate, place the egg on top and serve with a couple of potato halves. Garnish with a fresh sprig of dill.
- * If you don’t want to do without “meat” entirely, you can cut 150 g of cooked ham into cubes and add this to the sauce (see picture)
- * Link to spice mixes: Granulated vegetable broth
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