Frankfurt Green Sauce with Eggs and Potatoes

Recipe

Frankfurt Green Sauce with Eggs and Potatoes

Herbaceous Delight: Frankfurt's Green Sauce with Creamy Eggs and Tender Potatoes

4.3 out of 5

Indulge in the vibrant flavors of German cuisine with this authentic recipe for Frankfurt Green Sauce with Eggs and Potatoes. This traditional dish showcases a creamy herb sauce paired with boiled eggs and tender potatoes, creating a harmonious blend of textures and tastes.

Jan Dec
Appetizer› Frankfurter Grüne Soße mit Eiern und Kartoffeln
European cuisine› German cuisine

Preparation time

20 minutes

Cooking time

20 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Nut-free, Egg-free (without the eggs), Lactose-free (if using lactose-free yogurt)

Allergens

Eggs, Dairy

Not suitable for

Vegan, Dairy-free

Ingredients

  • 1 cup (240ml) sour cream or yogurt
  • 1 cup (40g) fresh parsley, finely chopped
  • 1/2 cup (20g) fresh chives, finely chopped
  • 1/4 cup (10g) fresh sorrel, finely chopped
  • 1/4 cup (10g) fresh chervil, finely chopped
  • 1/4 cup (10g) fresh burnet, finely chopped
  • 1/4 cup (10g) fresh borage, finely chopped
  • 4 hard-boiled eggs, sliced
  • 4 medium-sized potatoes, boiled and peeled
  • Salt and pepper to taste

Nutrition

  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat (total, saturated): 20g, 10g
  • Carbohydrates (total, sugars): 28g, 6g
  • Protein: 10g
  • Fiber: 4g
  • Salt: 0.5g

Preparation

  1. 1.
    In a bowl, combine the sour cream or yogurt with the finely chopped parsley, chives, sorrel, chervil, burnet, and borage.
  2. 2.
    Mix well until all the herbs are evenly incorporated into the sour cream or yogurt.
  3. 3.
    Season the sauce with salt and pepper according to your taste.
  4. 4.
    Slice the hard-boiled eggs and set them aside.
  5. 5.
    Arrange the boiled and peeled potatoes on a serving platter.
  6. 6.
    Place the sliced eggs on top of the potatoes.
  7. 7.
    Generously drizzle the Frankfurt Green Sauce over the eggs and potatoes.
  8. 8.
    Serve immediately and enjoy!

Treat your ingredients with care...

  • Herbs — Ensure that the herbs are fresh and finely chopped to release their flavors fully.
  • Potatoes — Boil the potatoes until they are tender but still hold their shape. Be careful not to overcook them, as they may become mushy.

Tips & Tricks

  • For a tangier flavor, add a squeeze of lemon juice to the Frankfurt Green Sauce.
  • Adjust the consistency of the sauce by adding more sour cream or yogurt if desired.
  • Serve the dish chilled for a refreshing summer meal.
  • Experiment with different herb combinations to personalize the sauce to your taste.
  • Garnish with additional fresh herbs for an extra pop of color.

Serving advice

Serve the Frankfurt Green Sauce with Eggs and Potatoes as a main course or as a side dish alongside grilled meats or fish. It pairs well with a crisp green salad and crusty bread.

Presentation advice

Arrange the sliced eggs and potatoes on a platter, drizzle the vibrant green sauce over them, and garnish with a sprig of fresh herbs. The contrasting colors of the dish will make it visually appealing.

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