Eier und Grüner Sosse

Eggs in Green Sauce ( a creamy sauce with fresh herbs and eggs)

4 servings

Grüner Sauce:
3 hard boiled eggs
3 tablespoons mild vinegar
1 tablespoon spicy mustard
1 teaspoon salt
1 teaspoon pepper
2 teaspoons sugar
1 / 3 cup Olive oil
1 cup (250 grams)*strained yogurt
1 / 4 cup shallot, 2 small
1 large bunch of 7 different herbs
(See below)
milk to thin if necessary

12 boiled small Potatoes
4 hard boiled eggs

*You can use quark, creme Fraiche, or sour cream

Directions:

Traditional

 

Borage
Chervil
Parsley
Dill
Sorrel
Burnett
Watercress
Chives

Some alternatives

Tarragon
Lemon Balm
Dill
arugula

In the picture I could not find Burnett or Sorrel so I used dill and tarragon,
If you can't find 7 then I suggest you use what you can find, which can be great it just won't be traditional Frankfurt Green sauce.

1. The base of the sauce is 1 cup of strained yogurt, quark, creme fraiche or Sour cream.

2. Wash and let dry a bit and then chop the herbs fine.

3. Put the vinegar, oil , mustard, salt, pepper sugar and shallots and blend in the food processor or in a bowl and whip.

4. Put the egg yolks from the hard boilded eggs through a sieve that is placed over a bowl. Some folks put them right into a blender. You can also use a grater to grate the yolks.

5. Chop the boiled egg whites in a fine dice.

6. Whip in the yogurt with the dressing.

7. Add the eggs whites and yolks, and the herbs and fold them in.

8. Thin down the sauce if necessary with a little milk or if you want olive oil so the sauce flows on the plate.

9. Spoon some of the sauce on the plate and then roll the back of the potato in the sauce and then flip it over. Garnish with some left over herbs.