Eggs with herb sauce and potatoes

Name: Eggs with herb sauce and potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 4 Eggs; 2 Federation Radishes; 300 g Cucumber; 500 g Low-fat curd; 150 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Lemon juice; 1 small bunch of dill, parsley, chives; 7-10 Tbsp small beetroot leaves

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
4 Eggs
2 Federation Radishes
300 g Cucumber
500 g Low-fat curd
150 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Lemon juice
1 small bunch of dill, parsley, chives
7-10 Tbsp small beetroot leaves

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Boil eggs for about 8 minutes. Clean and wash radishes and
2
cut into fine pencils. Put some aside for sprinkling. Wash the cucumber, dab dry, cut off some thin slices to garnish and put aside. Grate the rest roughly. Mix quark, yoghurt, radish and cucumber. Season to taste with salt, pepper and lemon juice.
3
Wash the herbs and, except for some for garnishing, chop finely and stir into the quark. Drain and peel the potatoes. Peel and halve the eggs. Arrange potatoes, quark and eggs on plates. Garnish with cucumber slices, herbs and beetroot leaves. Sprinkle with radish sticks