Eggs in Parsley Sauce Mum`s Style
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
- 6 medium potato (s)
- 4 egg (s)
- 1 bunch leaf parsley
- 2 tablespoon butter
- Flour
- 200 ml milk, approx.
- water
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the parsley leaves. Peel the potatoes and cook as boiled potatoes. Boil the eggs hard in boiling salted water for approx. 8 minutes.
- Melt the butter in a saucepan and add enough flour to make a creamy mixture. Let it foam up to a light yellow color while stirring constantly. Dilute the milk with the same amount of water and gradually add the milk-water mixture and stir in with a whisk. Bring it to the boil again and again until the sauce is as smooth as you want it to be. Add the chopped parsley and season with salt and pepper.
- Peel the eggs, place them in the sauce and let them steep for 1 - 2 minutes. Drain the potatoes, steam them and serve with the sauce and eggs.
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