John Myers
Ingredients for 4 servings:
- 8 large potatoes
- salt water
- 4 sausages (Wiener)
- 6 m.-sized eggs
- 300 g crème fraîche
- 1 box cress, fresh
- 3 lemons, fresh, untreated
- 1 tsp honey
- some sweetener, liquid
- salt and pepper
- nutmeg
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Children love the recipe
Peel the potatoes and boil in a little salted water for about 20 minutes. Boil 4 eggs for about 6 minutes until hard-boiled. Cut the potatoes and eggs into slices about 3-5 mm thick, and the sausages into slices about 2-3 mm thin. Alternate layers of the sliced potatoes and eggs in a baking dish. Distribute the sausage slices evenly in the baking dish. For the cream, squeeze the lemons and grate some of the zest. Place the crème fraîche in a mixing bowl. Mix 2 raw eggs, 2 tablespoons of lemon juice, and a little lemon zest with the crème fraîche. Season to taste with about 1 teaspoon of honey, a little salt, pepper, and nutmeg. Pour the cream into the baking dish over the potatoes. Bake everything in the oven at 170°C (top/bottom heat, fan: 150°C) for about 30 minutes, until the top layer turns golden brown. For the lemon cress sauce: Trim all the cress and mix with the remaining lemon juice. Season with a dash or two of sweetener, salt, and pepper to taste. Serve the finished potato casserole in deep plates and spoon 2-3 tablespoons of lemon cress sauce (per serving) over the casserole.
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