Spring green sauce with egg and potatoes
By chef Gulasch
A delicate herb sauce made from fresh spring herbs, ideally chives - but parsley also works well, served with egg and boiled potatoes. A light and fresh spring dish.
- 20 min
- total
- Medium
- level
20 min cook
What you will need
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Baby Potatoes 250 g -
Eggs 2 pcs -
Parsley 0.25 pcs -
Double Cream 50 ml -
Onion 0.25 pcs
-
Butter 0.5 tbsp -
Garlic 0.5 clove -
Plain Flour 0.5 tbsp -
Apple Cider Vinegar 0.5 tbsp -
Vegetable bouillon 0.5 pcs
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Steps to cook
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Prepare the ingredients. This is what will be on your plate - a delicate creamy sauce with egg and potatoes, prepare the ingredients in advance so the work goes smoothly 🥔🥚🔥
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Boil the potatoes. If you have nice small potatoes, you can simply boil them in salted water for about 15-20 minutes until tender. Alternatively, cut them into pieces if they are larger. If they are not so nice, you can peel and boil them.
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Chop the onion. Finely chop the onion.
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Chop the parsley. Finely chop the parsley.
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Saute the base. Melt the butter in a pot, add the onion and the pressed garlic, and saute over medium heat for about 2-3 minutes until softened and translucent.
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Make the roux. Add the flour and cook it, stirring constantly, for about 1 minute to create the roux base.
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Prepare the sauce. Gradually pour in the stock (or bouillon dissolved in water), stir well, and make a light sauce. Season with salt and pepper and let it simmer gently for about 5 minutes
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Boil the eggs. Meanwhile, boil the eggs in boiling salted water for about 8 minutes, then cool them in cold water and peel them.
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Add the cream. Pour the cream into the sauce and briefly simmer for a few more minutes.
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Season the sauce. Season the sauce with vinegar and, if needed, salt, and just before serving stir in the chopped parsley (do not cook further).
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Serve. Serve with boiled potatoes and egg 🍽️✨
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