Recipe for cooking German Eggs in Green Sauce
Recipes from Germany and Austria :: German and Austrian Breakfasts
This cold dish originated in Frankfurt and was reportedly one of the favorites of Goethe. It is frequently served with boiled potatoes, which are dipped into the sauce.
1/2 c. sour cream
1/2 c. yogurt
1/4 c. mayonnaise
Juice of 1 lemon
9 to 13 hard-boiled eggs, peeled
1 1/2 (one and one-half) c. finely chopped fresh herbs (any combination
of parsley, tarragon, chives, dill, or fennel greens)
1/2 tsp. sugar
Salt and freshly-ground pepper, to taste
Combine the sour cream, yogurt, mayonnaise, and lemon juice. Finely chop one of the eggs and stir it into the mixture, along with the herbs, sugar, salt, and pepper. Spoon the sauce onto a serving platter or individual plates. Slice the remaining eggs in half and arrange them on the sauce.
Serves 4 to 6.
