Poached Eggs with Potatoes and Green Dip

Ingredients

• 600 g young potatoes
• Salt
• 80 g mixed herbs (e.g., chervil, sorrel, parsley, dill)
• 100 g Sour cream
• 100 g yogurt (1.5% fat)
• Pepper
• 3 tbsp white wine vinegar
• 4 eggs
• 15 g Butter (1 tbsp)

Instructions

1. 1.

   Wash potatoes thoroughly and boil in salted water for about 20 minutes.

2. 2.

   Meanwhile wash herbs, pat dry, remove leaves; set a few aside for garnish. Finely chop the rest, mix with sour cream and yogurt, season with salt and pepper.

3. 3.

   Bring 2 l of water to a gentle simmer in a pot. Add vinegar and 1 tsp salt, reduce heat so water is no longer boiling. Crack each egg into a cup, then gently slide into the pot and poach for 4 minutes.

4. 4.

   Heat butter in a skillet. Drain potatoes and toss them in butter for 2–3 minutes. Divide onto four plates with the poached eggs and herb dip, garnish with remaining herbs.