Boiled eggs with Frankfurter herb sauce and potatoes


2 meals

Nutritional values per serving
Calories 659 kcal
Carbohydrates 50.4 g
Protein 44.1 g
Fat 27.7 g

3 boiled eggs, halved

300 g boiled potatoes



100 g herbs (“Frankfurter grüne Sauce,” ½ bunch ) (borage,watercress, parsley, chervil, burnet, sorrel and chives)

1 shallot, finely chopped

250 g 10%-fat sour cream (1 cup)

125 g plain yogurt (½ cup)

100 ml milk (1.5% fat)

50 ml white balsamic vinegar

nutmeg to taste

0.2 g white pepper (a pinch)

0.2 g cayenne pepper (a pinch)

2.5 g salt to taste

90 g MERITENE Mobilis Neutral


Mix the sour cream and yogurt together. Roughly chop the herbs and onion, add to the liquid mixture. Using an immersion blender, blend the sauce till smooth. Season with the balsamic vinegar, salt and pepper to taste. Mix the MERITENE Mobilis Neutral with the milk till smooth and add to the sauce. Arrange the eggs and boiled potatoes on the plate and add the sauce.