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🍽️ Pochierte Eggs with Potatoes and Green Dip

281 kcal · 30 min · 4 servings

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 the potatoes thoroughly.
2. 2. Place the potatoes in boiling salted water.
3. 3. Cook the potatoes for about 20 minutes until tender.
4. 4. Wash the herbs under running water.
5. 5. Shake the herbs dry.
6. 6. Pluck the leaves off the stems.
7. 7. Set aside a few leaves for garnish.
8. 8. Finely chop the rest of the herbs.
9. 9. Mix the chopped herbs with sour cream.
10. 10. Stir yogurt into the herb-cream mixture.
11. 11. Season the dip with salt and pepper.
12. 12. Bring 2 liters of water to a boil in a pot.
13. 13. Add vinegar and 1 teaspoon of salt to the water.
14. 14. Reduce the heat so that the water is no longer boiling.
15. 15. Crack an egg into a small cup.
16. 16. Gently slide the egg into the pot.
17. 17. Repeat this with the remaining eggs.
18. 18. Poach the eggs for 4 minutes.
19. 19. Heat butter in a pan.
20. 20. Drain the potatoes.
21. 21. Toss the potatoes in the hot butter for 2 to 3 minutes.
22. 22. Divide the potatoes among 4 plates.
23. 23. Place the poached eggs on top of the potatoes.
24. 24. Serve with the green dip.
25. 25. Garnish the dishes with the reserved herbs.

Nutrition per serving

• kcal: 281
• Protein: 12 g · Fett/Fat: 13 g · Carbs: 27 g