German cuisine · Breakfast & Eggs

Eggs in Green Sauce

Frankfurt-style herb sauce made from seven herbs with hard-boiled eggs and young boiled potatoes.

Ingredients · for 4 servings

• 8 eggs
• 200 g green sauce herbs (borage, chervil, cress, parsley, salad burnet, sorrel, chives)
• 250 g sour cream
• 150 g crème fraîche
• 3 tbsp mayonnaise
• 1 tsp medium-hot mustard
• 1 kg small waxy potatoes
• 1 pinch sugar
• 1 tbsp white wine vinegar
• Salt, pepper

Instructions

1. Wash the herbs thoroughly, spin dry, remove coarse stems, and chop the leaves very finely, do not purée them or the sauce will turn bitter.
2. Hard-boil two eggs for 9 min., rinse with cold water, peel, and mash the yolk finely with a fork, dice the white small.
3. Stir sour cream, crème fraîche, mayonnaise, mustard, and the mashed yolk until smooth, and season with salt, pepper, vinegar, and a pinch of sugar.
4. Fold in the herbs and diced egg white and let the sauce chill covered for at least 30 min. so the herbs release their aroma.
5. Boil the potatoes with skin on in salted water for 20–25 min. until easily pierced, and hard-boil the remaining six eggs for 9 min., rinse, and peel.
6. Halve the eggs, arrange on warmed plates with the drained potatoes, and generously pour the cold green sauce over them.