John Myers
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Green Sauce with Boiled Eggs and Jacket Potatoes
The perfect green sauce with boiled eggs and jacket potatoes recipe with a picture and simple step-by-step instructions.
Green sauce:
- 1 Pack of 7 fresh herbs *) for green sauce 125 g
- 1 Cream quark 250 g / 24%
- 1 cups Sour cream 250 g 24%
- 100 ml Milk
- 1 tsp Sugar
- 1 Strong splash of lemon juice
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Boiled eggs: (2 people!)
- 3 3 – 4 Eier
Jacket potatoes: (2 people!)
- 500 g Waxy triplets
- 2 tsp Salt
Serve:
- 2 * ½ kleine Strauchtomate
- 4 Parsley
Green sauce:
- Wash the herbs, shake well dry and cut very finely. Put all ingredients (cut herbs, 250 g cream quark, 250 g sour cream, 100 ml milk, 1 teaspoon sugar, 1 strong splash of lemon juice, 3 big pinches of coarse sea salt from the mill and 3 big pinches of colored pepper from the mill) in one Put in the bowl and mix / mix to a smooth mass / sauce.
Boiled Eggs:
- Boil the eggs until they are waxy, quench, peel off and cut in half lengthways.
Jacket potatoes:
- Wash potatoes (triplets), cook in salted water (2 teaspoons of salt) for about 20 minutes, drain, rinse and peel off.
Serve:
- Serve the green sauce with halved eggs and jacket potatoes, garnished with a tomato half and parsley stalks.
*) 7 frische Kräuter:
- 1) borage, 2) dill, 3) curly parsley, 4) pimpinelle, 5) sorrel, 6) chives and 7) lemon balm
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