Green sauce with egg

Name: Green sauce with egg
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g 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

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g 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

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, except for a few for garnishing, cut them into fine sticks.
2
Wash and grate the cucumber. Mix quark, yoghurt, radish and cucumber. Season with salt, pepper and lemon juice. Wash herbs and chop finely. Also stir into the quark. Drain and peel the potatoes.
3
Peel and halve the eggs. Arrange potatoes with the herb curd cheese and a halved egg on plates in portions. Garnish with radishes.