Quick Dill Sauce With Egg And Potatoes
By chef Leonhard Wenzel
A freshened-up quick version of a favorite sauce. Ready in no time - ideal for a quick home-cooked lunch.
- 15 min
- total
- Medium
- level
5 min prep · 10 min cook
What you will need
-
Eggs 1 pcs -
Potatoes 200 g -
Buttermilk 100 ml -
Cooking cream 50 ml
-
Onion 0.5 pcs -
Dill 0.25 pcs -
Butter 0.5 tbsp -
Apple Cider Vinegar 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients - we will start cooking with them in a moment 🥔✨
-
Cut the potatoes. Peel the potatoes and cut them into smaller pieces so they cook faster.
-
Cook the potatoes. Cook the potatoes in salted water over medium heat for about 10 minutes, until tender.
-
Cook the egg. Place the egg into boiling water and cook over medium heat for about 7 minutes, then cool it in cold water and peel it.
-
Cut the onion. Peel the onion and cut it into small dice.
-
Chop the dill. Finely chop the dill, including the stems.
-
Saute the onion and dill. Saute the onion and dill stems in butter over medium heat for about 2 minutes, until translucent.
-
Add the vinegar. Optionally add the vinegar and let it fully evaporate over medium heat.
-
Cook the sauce. Add a little water and cream and simmer over low heat for about 2 minutes, then add the chopped dill and do not cook any further.
-
Blend the sauce. Blend the sauce with buttermilk until smooth and season to taste.
-
Serve. Serve the egg with the sauce and boiled potatoes 🍽️✨
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Pasta with Three Cheeses and Broccoli
Try our simple recipe for pasta with three cheeses. A dish that combines the creaminess of a blend of cheddar, mozzarella and parmesan and a vegetable component in the form of broccoli.
