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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
Medium

2 min prep · 23 min cook

Boiled Eggs in Dill Sauce and Bread Dumplings
858 kcal · per serving
Protein 31g Carbs 74g Fat 45g
Ingredients

What you will need

9 items · serves 1
  • 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

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Method

Steps to cook

11 steps · 23 min cook

  1. Prepare the ingredients. Prepare all the ingredients.

  2. Chop the dill. Chop the dill, keeping the stems for the next step.

  3. Make the acidic syrup. In a small saucepan combine the sugar, vinegar, a little water and the dill stems and bring to a simmer.

  4. 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.

  5. 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.

  6. Add the cream. Pour in the cream and let simmer for another minute.

  7. Season with the vinegar syrup. Season the sauce with the vinegar syrup. Remove the dill stems before pouring.

  8. Add the dill. Add the chopped dill and salt to taste.

  9. 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.

  10. Reheat the dumpling. Reheat the dumplings in a pot on a steamer insert or a colander. Alternatively you can heat them in the microwave.

  11. Serve. Serve with the dumpling.

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