Spring green sauce with egg and potatoes

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 🥔🥚🔥

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.

Chop the onion. Finely chop the onion.

Chop the parsley. Finely chop the parsley.

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.

Make the roux. Add the flour and cook it, stirring constantly, for about 1 minute to create the roux base.

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

Boil the eggs. Meanwhile, boil the eggs in boiling salted water for about 8 minutes, then cool them in cold water and peel them.

Add the cream. Pour the cream into the sauce and briefly simmer for a few more minutes.

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).

Serve. Serve with boiled potatoes and egg 🍽️✨