The smell of fresh dill brings up all my childhood memories. Easy Eggs with Dill Sauce will do for any easy dinner. Beautiful combination of dill, creamy sauce, eggs and potatoes. Smooth texture, very fresh, luxurious and springish!
Total Time: 30 minutes
6 medium potatoes, peeled, washed and diced
8 whole free range eggs (2 per person)
Few branches of fresh dill + 2-3 tablespoons of chopped dill to finish
4dl of milk
250ml of crème fraîche
30g of plain flour, sifted
2 tablespoons of vinegar
1 teaspoon of caster sugar
First, in a medium deep pot boil the potatoes covered with a salted cold water. Bring them to boil and cook for 15 minutes until they become soft. Take them out and set aside.
Next, pour in the milk into a medium deep pot and add branches of dill. Put the lid on and warm it up slowly.
Meanwhile, cook the eggs in a salted hot boiling water for about 10 minutes. Cool them down after they are ready.
In a small mixing bowl, place the crème fraîche with flour and mix it well with a balloon whisk.
Once the milk is warmed up, pour in the mix while mixing constantly. Lower the heat, put the lid on and cook for about 15 minutes until the sauce nicely absorbs aroma.
Season with salt. Take out 1 large spoon of the sauce and place it in the small mixing bowl.
Stir in the yolk. Pour it back in into the sauce and cook for another 2 minutes. Add vinegar, sugar and salt until perfection. Taste and taste.
Put the potatoes into the dill sauce and mix gently.
Served with halved boiled eggs. Finish with chopped dill and enjoy!
Makes 4 serves.