Dinner · 35 min · german

Frankfurter Grüne Soße mit Eiern

Dinner decisions, handled: Frankfurter Grüne Soße mit Eiern pairs mixed fresh herbs with sour cream for a 35-minute German dinner.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Mixed fresh herbs
• 1 cup Sour cream
• 1 cup Greek yogurt
• 4 Hard-boiled eggs
• 1 tsp Dijon mustard
• 1 tbsp White wine vinegar
• 2 lb New potatoes
• 3 tbsp Vegetable oil

Steps

1. The seven herbs are the law: parsley, chives, chervil, sorrel, cress, borage, and burnet. Chop them all finely — never blend, which bruises them bitter. Frankfurt takes this extremely seriously.
2. Fold the herbs into the sour cream and yogurt with the mustard, vinegar, salt, and pepper. Taste: it should be bright, tangy, and intensely green. Chill 30 minutes so the flavors marry.
3. Boil the new potatoes in salted water until tender, then toss with the oil while warm.
4. Halve the eggs and plate them over the potatoes with the green sauce spooned generously over everything.
5. Serve at room temperature with dark bread. Goethe’s mother allegedly made it his favorite dish — and Goethe was right about most things.

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