Poached eggs with green sauce

Name: Poached eggs with green sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 1 Pot of chervil; 2 stem(s) Dill; 1 collar Chives; 2 stem(s) flat leaf parsley; 1 Onion; 2 TABLESPOONS Butter or margarine; 1 TABLESPOON Flour; 250 g Whipped cream; 200 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 8 Eggs; 8 TABLESPOONS Vinegar Essence; 250 ml Milk; 7-10 Tbsp grated nutmeg; 150 g Cured ham; 7-10 Tbsp fresh herbs

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
1 Pot of chervil
2 stem(s) Dill
1 collar Chives
2 stem(s) flat leaf parsley
1 Onion
2 TABLESPOONS Butter or margarine
1 TABLESPOON Flour
250 g Whipped cream
200 ml Vegetable broth (instant)
7-10 Tbsp Pepper
8 Eggs
8 TABLESPOONS Vinegar Essence
250 ml Milk
7-10 Tbsp grated nutmeg
150 g Cured ham
7-10 Tbsp fresh herbs

Directions

1
Peel, wash and quarter the potatoes and cook in salted water for about 20 minutes. In the meantime, wash the herbs and chop roughly. Peel and finely chop the onion. Melt 1 tablespoon of fat. Fry the onion in it.
2
Add flour and sweat. Add cream and stock while stirring constantly and bring to the boil. Season with salt and pepper. Puree the herbs in it, season to taste again. Slide the eggs into a wide pot filled with boiling vinegar water.
3
Let simmer for about 8 minutes at low heat. Drain potato water. Add milk and 1 tablespoon of fat and mash coarsely. Season to taste with salt, pepper and nutmeg. Cut ham into small cubes.
4
Arrange mashed potatoes, sauce and eggs sprinkled with ham. Serve garnished with fresh herbs.