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🍽️ Eggs with Fresh Herb Sauce

474 kcal · 30 min · 4 servings

Ingredients

• 100 g mixed herbs (about equal parts borage, chervil, sorrel, burnet, parsley, dill)
• 0.5 bunch chives
• 2 shallots
• 30 g butter
• 30 g flour
• 350 ml broth
• 300 g whipping cream
• salt
• pepper (from the mill)
• nutmeg
• 8 hard-boiled eggs

Instructions

1. 1. Rinse the fresh herbs under running water.
2. 2. Shake the herbs well to dry them.
3. 3. Strip the leaves from the stems.
4. 4. Chop the herbs finely.
5. 5. Cut the chives into small rings.
6. 6. Peel the shallots.
7. 7. Dice the shallots into very small cubes.
8. 8. Heat the butter in a pan.
9. 9. Sauté the shallot cubes until soft.
10. 10. Wait until the shallots look translucent.
11. 11. Stir in the flour.
12. 12. Let the flour cook briefly.
13. 13. Pour in the broth.
14. 14. Stir constantly.
15. 15. Bring the mixture to a boil.
16. 16. Remove the pan from the heat.
17. 17. Stir in the cream.
18. 18. Stir in the chopped herbs.
19. 19. Season the sauce with salt.
20. 20. Season the sauce with pepper.
21. 21. Season the sauce with grated nutmeg.
22. 22. Do not let the sauce boil again.
23. 23. Serve the warm green sauce.
24. 24. Add the halved boiled eggs.

Nutrition per serving

• kcal: 474
• Protein: 17 g · Fett/Fat: 41 g · Carbs: 11 g