Boiled Eggs in Dill Sauce and Bread Dumplings
By chef Martin Zabojnik
Let's prepare together the traditional dill sauce as we all know it from our grandmothers. A creamy dill sauce with cream, complemented by poached eggs and a fluffy bread dumpling.
- 25 min
- total
- Medium
- level
2 min prep · 23 min cook
What you will need
-
Eggs 2 pcs -
Bread dumpling 3 slice -
Double Cream 50 ml -
Milk 200 ml -
Butter 10 g
-
Plain Flour 25 g -
Dill 0.25 pcs -
Apple Cider Vinegar 1 tbsp -
Sugar 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients.
-
Chop the dill. Chop the dill, keeping the stems for the next step.
-
Make the acidic syrup. In a small saucepan combine the sugar, vinegar, a little water and the dill stems and bring to a simmer.
-
Prepare the roux. Melt the butter in a pot. When melted, add the flour and fry for 2 minutes over low heat so the roux stays light.
-
Add the milk. Gradually pour cold milk into the pot while stirring continuously. Let simmer for 10 minutes until the sauce no longer tastes of flour.
-
Add the cream. Pour in the cream and let simmer for another minute.
-
Season with the vinegar syrup. Season the sauce with the vinegar syrup. Remove the dill stems before pouring.
-
Add the dill. Add the chopped dill and salt to taste.
-
Cook the eggs. Bring a pot of water to a simmer with a tablespoon of vinegar. Crack the eggs into the water and let cook for 3 minutes over low heat.
-
Reheat the dumpling. Reheat the dumplings in a pot on a steamer insert or a colander. Alternatively you can heat them in the microwave.
-
Serve. Serve with the dumpling.
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Pasta with Three Cheeses and Broccoli
Try our simple recipe for pasta with three cheeses. A dish that combines the creaminess of a blend of cheddar, mozzarella and parmesan and a vegetable component in the form of broccoli.
