Boiled eggs with herb sauce

Name: Boiled eggs with herb sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 7-10 Tbsp Salt; 2 stem(s) Parsley; 6 Stem(s) Marjoram; 6 stalks of chives; 200 g Schmand; 100 g Low-fat curd; 2 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8 Eggs (size M)

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg waxy potatoes
7-10 Tbsp Salt
2 stem(s) Parsley
6 Stem(s) Marjoram
6 stalks of chives
200 g Schmand
100 g Low-fat curd
2 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8 Eggs (size M)

Directions

1
Peel, wash and chop the potatoes and cook in salted water for about 20 minutes. Wash herbs, shake dry. Put 2 stalks of marjoram aside. Cut chives into small rolls. Pluck the leaves from the stalks and chop finely.
2
Mix sour cream, quark, milk and 2/3 of the chopped herbs, season with salt, pepper and a little sugar.
3
Put the eggs in boiling water and boil them for about 8 minutes until soft. Drain the potatoes. Quench eggs, peel and possibly halve them. Arrange potatoes, eggs and herb sauce on plates and garnish with remaining marjoram.