Scottish eggs with herb sauce

Name: Scottish eggs with herb sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g baby potatoes; 9 Eggs; 2 medium-sized onions; 500 g mixed mince; 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp salt, black pepper; 1/2 kg Frying fat or oil; 1/2 bunch parsley, dill and chives; 30 g butter/margarine; 30 g Flour; 1/8 l Milk; 1-2 TEASPOONS Chicken broth; 7-10 Tbsp Lemon juice; 7-10 Tbsp Lemon

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g baby potatoes
9 Eggs
2 medium-sized onions
500 g mixed mince
3 TABLESPOONS Breadcrumbs
7-10 Tbsp salt, black pepper
1/2 kg Frying fat or oil
1/2 bunch parsley, dill and chives
30 g butter/margarine
30 g Flour
1/8 l Milk
1-2 TEASPOONS Chicken broth
7-10 Tbsp Lemon juice
7-10 Tbsp Lemon

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Boil 8 eggs for about 8 minutes. Quench, peel and let cool
2
Peel and chop the onions. Knead with minced meat, 1 egg, breadcrumbs, salt and pepper. Wrap the eggs in the breadcrumbs and bake in hot fat for 6-8 minutes in portions
3
Wash herbs and, except for one thing, chop. Heat the fat. Sweat flour in it. Deglaze with 3/8 l water and milk, bring to the boil. Stir in stock and simmer for about 5 minutes. Stir in herbs. Season to taste with salt, pepper and lemon juice
4
Quench and peel the potatoes. Dress everything. Garnish with remaining herbs and lemon
5
Drink: cold beer