Eggs with mustard and dill sauce

Ingredients for 8 servings:

• 2 cups of sour cream or crème fraîche
• 6 tbsp Dijon mustard or other medium-hot mustard
• 1 pack of dill, frozen or fresh
• e.g. lemon juice
• salt and pepper
• possibly cream, something to dilute
• 8 eggs, hard-boiled
• 1 box of cress

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian, gluten-free

Mix the sour cream or crème fraîche with the mustard, add the dill, and stir in. If you like a cool, bright green color, puree everything in a blender. Then season with lemon juice, salt, and pepper. If the mixture is too thick, add a little more whipped cream until the desired consistency is reached. Pour the sauce onto a nice, high-sided platter or, for example, into a porcelain tart dish. Halve the boiled eggs and place them flat-side up on the sauce, sunny-side up. Finally, sprinkle with the snipped cress leaves. It was a huge hit at my girls’ brunch and at the Easter buffet. The sauce also goes well with salmon or simply with boiled potatoes.