Egg Cream with Baked Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 8 small potato (s)
- 4 egg (s), hard-boiled
- 2 tablespoon mayonnaise
- 1 teaspoon apple cider vinegar
- 75 g natural yourt
- salt
- Curry powder
- 1 handful chives rolls
Print Recipe
Pin Recipe Instructions
- Boil the potatoes as jacket potatoes. Chop the hard-boiled eggs into small cubes. This works well with the egg slicer in both directions. Possibly put two slices aside for the garnish.
- Put the egg cubes in a bowl. Add mayonnaise, yoghurt, apple cider vinegar, a little salt and curry powder and stir everything well until you get a homogeneous mixture. Finally stir in the chives and chill until ready to eat.
- Peel the potatoes and bake golden yellow all over in a coated pan in a little butter. Finally, sprinkle the potatoes with a little salt.
- Now arrange the egg cream and the potatoes on plates.
- A salad of your choice goes very well with it.
- Tip: The egg cream is very easy to prepare, but you have to keep it cool until you can eat it.
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