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Hard-Cooked Eggs with Potatoes and Herb Sauce

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2 potatoes
2 eggs
1 bunch parsley
1 bunch chervil
1 bunch chives
⅔ cup (150 ml/150 g) low-fat quark or puréed cottage cheese
⅓ cup (75 ml/75 g) yogurt
1 tbsp (15 ml) hot mustard
1 tbsp (15 ml) white-wine vinegar
2 tbsp (30 ml) olive oil
Freshly ground pepper
Freshly grated nutmeg


Serves: 2


Peel the potatoes and cook for 25 minutes in boiling salted water.

Pierce a hole in the eggshells and cook eggs in the boiling water for 8 minutes. Plunge into ice water immediately, then peel.

Finely chop the parsley, chervil and chives, and com­bine with quark, yogurt, mustard, vinegar and oil. Stir well and season with salt, pepper and a little nutmeg. Ladle the sauce onto plates. Cut the eggs in half and arrange on top of the sauce with the potatoes. Sprinkle with salt and pepper, garnish with additional herb sprigs and serve.

Per serving: approx. 358 calories
24 g protein, 18 g fat, 26 g carbohydrates

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