Protein dill sauce with egg and potatoes

Prepare the ingredients. This is what's coming on your plate – a delicate dill sauce with beans, potatoes and an egg; prepare your ingredients in advance so the work flows smoothly 🥔🥚🔥

Cook the potatoes. Peel the potatoes, cut them into smaller pieces and boil them in salted water for about 15 minutes, until tender.

Chop the onion. Cut the onion into small dice.

Chop the dill. Finely chop the dill including the stems; you can reserve a few sprigs for garnish.

Cook the egg. Bring salted water to a boil in a small saucepan, add the egg and cook for about 6.5 minutes (or longer depending on how runny you want the yolk). Then cool the egg immediately in cold water.

Sauté the onion. In a second saucepan melt the butter and slowly sauté the onion for about 2-3 minutes, until translucent. Optionally you can add the chopped dill stems, but do not add the dill leaves if you don't want a dill sauce that tastes like school cafeteria!

Add the beans and cream. Add the beans, cream and a little water and simmer for a few minutes to let the flavors meld.

Blend the sauce. Blend the sauce smooth with an immersion blender and stir in the chopped dill.

Peel the egg. Peel the egg.

Serve. Serve the dill sauce with the boiled potatoes and the egg 🍽️✨