Eggs on herb yoghurt

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

3-4 Potatoes (250 g)
2 Eggs (Gr. M)
some stem(s) Chervil or
7-10 Tbsp parsley, 1/2 bed of cress
150 g Skimmed milk yoghurt
1 knife tip mustard, salt, pepper

Directions

1
Wash the potatoes and place in water for about 20 minutes
2
cooking. Boil the eggs for about 8 minutes until soft
3
Wash herbs, chop. Mix with yoghurt and mustard. Season to taste with salt and pepper
4
Quench and peel the potatoes and eggs. Halve the eggs. Arrange both on the yoghurt

Nutrition Facts

KCAL
390 kcal

CARBS
38 g

FATS
15 g

PROTEINS
25 g

Categories & Tags

Main DishesDiethearty