Frankfurter Grüne Soße with Potatoes and Eggs

Method

1. 1
   • egg 6

   Hard-boil the eggs — Lower the eggs into boiling water and cook for 9 minutes for firm yolks. Drain, chill them under cold running water and peel. Set four aside for serving and keep two for the sauce.

   ⏱9 min
2. 2
   • new potato 1 kg

   Boil the new potatoes — Cook the new potatoes in their skins in well-salted water for 18-20 minutes, until a skewer slips in easily. Drain and keep them warm in the covered pan.

   ⏱20 min
3. 3
   • egg 6
   • quark 250 g
   • sour cream 150 g
   • plain yogurt 100 g
   • Dijon mustard 2 tsp
   • lemon juice 2 tbsp
   • olive oil 2 tbsp
   • white sugar 1 pinch

   Build the creamy base — Halve the two reserved eggs, mash the yolks in a bowl with the mustard, olive oil, lemon juice and sugar until smooth, then chop the whites finely. Whisk in the quark, sour cream and yogurt to a thick, spoonable sauce.

4. 4
   • egg 6
   • arugula 40 g
   • white sugar 1 pinch
   • salt 1 tsp
   • black pepper ½ tsp

   Fold in the herbs — Fold in the chopped egg white and all the herbs and rocket at once — the sauce should look more green than white. Season with salt and pepper and chill for 30 minutes so the herbs release their flavour.

   ⏱30 min
5. 5
   • new potato 1 kg
   • egg 6

   Spoon the cold sauce over — Halve the warm potatoes and the four remaining eggs, arrange them on plates and spoon the cold green sauce generously over the top. The contrast of warm potato and cold herb sauce is the whole point of the dish.