Eggs in basil sauce

Name: Eggs in basil sauce
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 10-12 Eggs (Gr. M); 1 Pot/bunch Basil; 1-2 TABLESPOONS White wine vinegar; 150 g clotted cream; 200 g Sour cream or crème fraîche; 2-3 TABLESPOONS grated parmesan; 7-10 Tbsp salt, white pepper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

10-12 Eggs (Gr. M)
1 Pot/bunch Basil
1-2 TABLESPOONS White wine vinegar
150 g clotted cream
200 g Sour cream or crème fraîche
2-3 TABLESPOONS grated parmesan
7-10 Tbsp salt, white pepper

Directions

1
Boil the eggs for about 10 minutes. Quench and peel
2
Wash the basil and pluck the leaves, except for 3 stems. Chop coarsely and put into a tall mixing bowl. Add vinegar and sour cream. Then puree everything with the cutting stick of the hand mixer. Stir in sour cream and parmesan. Season to taste with salt and pepper
3
Halve the eggs if necessary. Serve all with the basil sauce. Garnish with remaining basil