Eggs in Green Sauce

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Eggs in Green Sauce

Eggs in Green Sauce

Hard boiled eggs with a green spring herb sauce, garnished with watercress. A perfect dish for Easter brunch. Serve with salad an French bread.
Servings 4


  • 2 tablespoons butter
  • 2 heaping tablespoons all-purpose flour
  • 2 cups bouillon
  • juice of one lemon
  • 1/2 teaspoon German prepared mustard
  • salt and pepper to taste
  • 2 tablespoons plain yogurt
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped dill
  • 2 tablespoons watercress
  • 8 fresh eggs


  • To prepare the sauce:
  • Heat butter in a saucepan. Add flour and mix with melted butter, stirring constantly. Add bouillon slowly, stirring into the flour and butter mixture. Bring to a boil, stirring constantly. Remove from heat. Add lemon juice, yogurt, salt and pepper and the finely chopped herbs (except watercress).

To prepare eggs:

  • Hard boil eggs, rinse with cold water, peel and cut in half lengthwise. Pour the hot or cold sauce over the eggs and garnish with watercress.
  • Serve with salad and French bread.
Course: Breakfast
Keyword: Easter

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