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; 4 Stem(s) Parsley; 8 Stem(s) Marjoram; 2 stem(s) Basil; 1 Bed of garden cress; 200 g Schmand; 100 g Low-fat curd; 2 TABLESPOONS Milk; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8 Eggs (size M)

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

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

Directions

1
Peel and chop the potatoes and cook in salted water for about 20 minutes. Wash parsley, marjoram and basil, shake dry. Put 2 stalks of marjoram aside for garnishing. Pluck the leaves from the stalks.
2
Cut cress from the bed. Finely puree the sour cream, curd, milk, half of the cress and herb leaves, season to taste 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, garnish with remaining marjoram and cress.