Green Sauce with Eggs and Potatoes

Ingredients

• 100 g mixed herbs (approximately equal parts borage, chervil, sorrel, pimpinella, parsley, dill)
• 1 bunch chives
• 2 shallots
• 30 g Butter
• 30 g flour
• 350 ml broth
• 300 g heavy cream
• Salt
• black pepper (freshly ground)
• nutmeg
• 4 eggs
• 800 g boiled potatoes

Instructions

1. 1.

   Cover the potatoes with water and simmer for about 20 minutes. Cook the eggs to your preference—soft or hard boiled.

2. 2.

   Meanwhile, rinse the herbs and shake off excess moisture. Finely chop the leaves, slice the chives into thin rings, peel and dice the shallots very finely. Heat the butter in a pan, sauté the shallot cubes until translucent. Stir in the flour, cook briefly, then gradually add the broth while whisking. Bring to a boil. Add the cream and herbs, stir through. Do not simmer further; season with salt, pepper, and nutmeg.

3. 3.

   Serve the green sauce over halved eggs and boiled potatoes.