Eggs in green sauce
- 2 tablespoons butter
- 2 cups bouillon
- juice of one lemon
- 2 tablespoons watercress
- salt and pepper
- 2 tablespoons plain yogurt
- 2 tablespoons finely chopped parsley
- 8 fresh eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons finely chopped chives
- 1/2 teaspoon mustard
- 2 tablespoons finely chopped dill
Heat butter in a saucepan. Add flour and mix with the melted butter, make you stire constantly through the process.
Add bouillon slowly, stirring into the mixture. Bring it to a boil, while keeping up the stirring.
Remove from heat. Add lemon juice, yogurt, finely chopped herbs then season with salt and pepper to your liking
Hard boil eggs, rinse with cold water, peel and cut in half lengthwise. Pour the sauce over the eggs and garnish with watercress (optional).
The original recipe of this fantastic dish can be found here