Eggs in basil foam

Name: Eggs in basil foam
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 10 Eggs (size M); 1 collar Basil; 1-2 TABLESPOONS White wine vinegar; 150 g ripened cream; 200 g Schmand; 30 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

10 Eggs (size M)
1 collar Basil
1-2 TABLESPOONS White wine vinegar
150 g ripened cream
200 g Schmand
30 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Boil eggs hard in about 10 minutes. Quench and peel. Wash basil and, except for 3 stems, pluck leaves from the stems. Chop the basil coarsely and put it into a high mixing bowl. Add vinegar and sour cream. Puree everything with the cutting stick of the hand mixer.
2
Stir in sour cream and parmesan. Season with salt and pepper. Halve 5 eggs. Arrange them with the whole eggs on a plate and pour some basil foam over them. Garnish with the rest of the basil. Add the rest of the basil foam