Eggs in herb sauce

Name: Eggs in herb sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 2 TEASPOONS Caraway seeds; 3 (150 g each) Mug of whole milk yoghurt; 1 TEASPOON medium hot mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 Beet Cress; 1/2 bunch Dill, chervil and parsley; 8 Eggs (size M)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Potatoes
2 TEASPOONS Caraway seeds
3 (150 g each) Mug of whole milk yoghurt
1 TEASPOON medium hot mustard
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 Beet Cress
1/2 bunch Dill, chervil and parsley
8 Eggs (size M)

Directions

1
Wash potatoes thoroughly and cook in boiling water with caraway seeds for 15-20 minutes. Mix yoghurt and mustard and season with pepper and 1 pinch of sugar. Cut cress from the bed. Wash the herbs and, except for some chervil for garnishing, chop and stir into the yoghurt. Boil the eggs for about 6 minutes until soft.
2
In the meantime, rinse the potatoes in cold water and peel them. Quench eggs cold, peel and halve them. Arrange egg halves, boiled potatoes and sauce on plates. Garnish with chervil. Serve with cherry tomatoes