Ingredients for 3 people:
500 g waxy potatoes
2 tsp salt
5 eggs
For the dill sauce:
50 g butter
3 tbsp flour
2 tsp instant ½ litre meat broth
4 tbsp cooking cream 4 tbsp
frozen 1 packet of dill
some salt
1 tsp instant meat broth
dill sauce
1. First melt the butter in a pan, stir in 3 tablespoons of flour, allow to melt and gradually add the stock while stirring constantly. Bring to the boil, stir in the cream and dill. Season to taste with ½ teaspoon of salt and 1 teaspoon of meat stock.
Then prepare eggs in dill sauce with potatoes
2. Now peel and wash the potatoes and cook them in salted water (2 tsp) for 15-20 minutes. Boil the eggs (medium hard), rinse and peel. Add the peeled eggs to the sauce and let them sit for a while. Serve the egg and dill sauce with potatoes.