Into the kitchen, ready, set, go: Frankfurt Green Sauce with roast potatoes and poached egg
There is really no better recipe than Frankfurt Green Sauce for when you feel like finely chopping herbs in your kitchen. After all, there are more than just two or three kinds of herbs in this original “Grie Soß” – as it is known in the local dialect. In actual fact, you need precisely seven different herbs: Borage, chervil, cress, parsley, salad burnet, sorrel and chives.
Frankfurt Green Sauce with roast potatoes and poached egg
Ingredients for 4 portions:
1 kg potatoes
3 tbs oil
1 bunch of herbs for Frankfurt Green Sauce (approx. 300 g) (+ a little extra to garnish)
300 g sour cream
200 g creme fraiche
4 tbs vinegar
4 medium eggs
- 1. Peel and wash the potatoes and chop them into an approx. 1 cm dice. Heat the oil in a pan and fry the potatoes for about 6 minutes, turning them as you go. Season with salt and pepper.
- 2. Wash the herbs, shake dry and finely chop the leaves. Mix together the sour cream and creme fraiche. Stir in the herbs and season to taste with salt and pepper.
- 3. Bring 1 L of water to a simmer. Season with salt and vinegar. Carefully break the eggs into a basin. Stir the boiling water in one direction using a whisk until you have created a vortex. Carefully slide the eggs in. Bring up to a simmer and then remove the pan from the heat and leave the eggs to cook for 3-4 minutes.
- 4. Serve the potatoes on plates. Carefully remove the poached eggs from the water using a slotted spoon, allow the water to drain off and then serve them on top of the potatoes. Pour the Green Sauce over the eggs. Garnish with herbs as you wish.
Prep time: approx. 25 minutes
We hope you enjoy trying out our recipe. Bon appétit!