Dill Eggs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 6 egg (s), cooked
- 3 tablespoon margarine
- 1 bunch dill
- water
- 3 tablespoon flour
- milk
- salt
- pepper
- 500 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Melt the margarine in a saucepan and mix it with the flour. If the mixture is too crumbly to add a little more margarine, if it is too runny, add a little flour. Pour the roux with water, vegetable stock and a little milk until the sauce is nice and creamy. Let simmer a little.
- In the meantime, wash and chop the dill and peel and slice the eggs with an egg cutter. Then add the dill and eggs to the sauce, season with salt and pepper.
- We have dill eggs with mashed potatoes.
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