Eggs with Herb Sauce

Ingredients

• 400 g firm boiling potatoes
• 200 g thick natural yogurt
• 150 g sour cream (or crème fraîche)
• Salt
• Pepper (freshly ground)
• 2 tbsp lemon juice
• 1 tbsp chives
• 1 tbsp basil
• 1 Tbsp parsley
• 1 tbsp watercress
• 1 tsp lemon balm
• 1 tsp peppermint
• 1 tsp dill
• 4 eggs

Instructions

1. 1.

   Wash, brush, and cover potatoes with salted water in a closed pot; simmer for about 25 minutes.

2. 2.

   Boil the eggs in water according to size for 4-5 minutes until soft‑hard; shock in cold water and let cool.

3. 3.

   Whisk yogurt with sour cream, season with salt, pepper, and lemon juice. Chop all herbs except a few reserved for garnish and fold into the sauce.

4. 4.

   Peel and halve the eggs.

5. 5.

   Drain the potatoes, peel them, and arrange on a plate with the herb yogurt and halved eggs. Sprinkle with remaining herbs before serving.