Frankfurter Grüne Soße with Potatoes and Eggs

Method

1. 1
   • egg6

   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 potato1 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
   • egg6
   • quark250 g
   • sour cream150 g
   • plain yogurt100 g
   • Dijon mustard2 tsp
   • lemon juice2 tbsp
   • olive oil2 tbsp
   • white sugar1 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
   • egg6
   • arugula40 g
   • white sugar1 pinch
   • salt1 tsp
   • black pepper½ 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 potato1 kg
   • egg6

   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.