Lost Eggs with Creamy Herb Sauce

Ingredients

• 8 eggs
• 4 tbsp wine vinegar
• Salt
• 2 butter
• 2 tbsp flour
• 0.25 l milk
• 0.25 l Vegetable broth
• 1 dill
• 2 egg yolks
• 2 tbsp lemon juice
• salt (pepper)
• 4 tomatoes
• parsley (for garnish)

Instructions

1. 1.

   Melt butter in a pot, stir in flour and roast until golden yellow. Add vegetable broth and bring to a boil while stirring. Cover and simmer for 5 minutes, then add milk and continue stirring. Wash dill and finely chop. Mix egg yolk with a little hot sauce and lemon juice, then fold into the sauce. Stir in dill, season with salt and pepper.

2. 2.

   Wash tomatoes and cut into wedges.

3. 3.

   Bring 2 l water to a boil with vinegar and salt. Carefully crack eggs into a ladle and slide them into the boiling water. Simmer gently for 5 minutes, then remove with the ladle.

4. 4.

   Serve herb sauce on plates, arrange tomato wedges, and place two eggs on top of the sauce. Garnish with dill or parsley.