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Ingredients
Poached Eggs and Fried Potatoes with Herb Sauce
- Ingredients
- 600 grams new, small potatoes
- 3 Tbsps White vinegar
- salt
- 4 eggs
- 80 grams fresh, mixed Fresh herbs (Roughly equal borage, chervil, sorrel, burnet, parsley, dill)
- 250 grams sour Whipped cream
- freshly ground peppers
- 2 Tbsps butter
- fresh Fresh herbs (for garnish)
Rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes.
In a skillet, bring 1 liter (approximately 1 quart) of water to a boil The water should be about 8 cm deep (approximately 3-inches) in the pan. Add the wine vinegar and 1 teaspoon salt and reduce the water to a gentle simmer. Crack each egg into a bowl and one at a time, slide the eggs into the simmering water. Poach the eggs until the whites are set, about 4 minutes. Remove the eggs with a slotted spoon and drain on a paper-towel-lined plate.
Rinse the herbs, shake dry, pluck and finely chop. Transfer to a small bowl with the sour cream and season with salt and pepper.
Drain the potatoes. Heat the butter in a skillet, add the potatoes and cooked until heated through. Serve the potatoes with the poached eggs and the sauce and garnish with fresh herbs.
(Percentage of daily recommendation)
| Calorie | 440 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |