Eggs Russian style

Name: Eggs Russian style
Cook time: 45 min
Total time: 45 min
Yield: 11
Ingredients: 10-12 eggs, 300 g cauliflower; 150 g carrots, salt, pepper; 125 g frozen peas; 250 g Whole milk yoghurt; 125 g Sour cream or crème fraîche; 125 g Salad cream; 1-2 TABLESPOONS Capers (glass); 3-4 Tsp Herb Vinegar; 7-10 Tbsp Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 11

10-12 eggs, 300 g cauliflower
150 g carrots, salt, pepper
125 g frozen peas
250 g Whole milk yoghurt
125 g Sour cream or crème fraîche
125 g Salad cream
1-2 TABLESPOONS Capers (glass)
3-4 Tsp Herb Vinegar
7-10 Tbsp Parsley

Directions

1
Boil eggs for 8-10 minutes until hard. Quench and let them cool down
2
Clean or peel and wash the vegetables. Cut cauliflower into small florets, carrots into fine cubes. Steam them both in little boiling salted water covered with a lid for 5-6 minutes. Add peas and cook for about 2 minutes. Quench vegetables and let them cool down
3
Mix yoghurt, sour cream, salad cream and capers. Season to taste with vinegar, salt and pepper. Fold in vegetables. Peel and halve eggs and serve with the vegetable remoulade. Garnish with parsley