Delicious Fresh eggs are very popular for breakfast. How about a different variation? Since Easter is just around the corner, toda we will show you how to easily prepare eggs with a yoghurt herb sauce:
Preparation time: in total approx. 10 minutes
Servings: about 3 portions
Ingredients:
6 eggs
200 ml of yoghurt
1 tablespoon of mayonnaise
1 tablespoon chopped dill
1 tablespoon chopped chives
1 tsp lemon juice
A few drops of agave syrup
A pinch of turmeric
Salt
Freshly ground colored pepper
Preparation
Pour cold water into the cooking bowl according to the scale on the measuring cup.
Prick the flat side of the eggs with the needle on the underside of the measuring cup and place them in the egg tray with the flat side facing up.
Put the lid on. Set the rotary switch to cooking I, the LED lights up.
A signal sounds when the eggs are ready. Turn off the device. Remove the lid from the device at a slight angle so that the condensed water can run into the cooking bowl.
Remove the egg tray by the handles and briefly rinse the eggs with cold water. Cut the eggs into four parts.
Prepare the sauce; mix yogurt with mayonnaise and add the chopped dill and chives. Add the lemon juice, agave syrup, a pinch of turmeric and mix well. Season with salt and freshly ground pepper. Pour the sauce over the eggs and sprinkle the dill on top.
Eggs with yoghurt herb sauce
Delicious Fresh eggs are very popular for breakfast. How about a different variation? Since Easter is just around the corner, toda we will show you how to easily prepare eggs with a yoghurt herb sauce:
Preparation time: in total approx. 10 minutes
Servings: about 3 portions
Ingredients:
Preparation
Pour cold water into the cooking bowl according to the scale on the measuring cup.
Prick the flat side of the eggs with the needle on the underside of the measuring cup and place them in the egg tray with the flat side facing up.
Put the lid on. Set the rotary switch to cooking I, the LED lights up.
A signal sounds when the eggs are ready. Turn off the device. Remove the lid from the device at a slight angle so that the condensed water can run into the cooking bowl.
Remove the egg tray by the handles and briefly rinse the eggs with cold water. Cut the eggs into four parts.
Prepare the sauce; mix yogurt with mayonnaise and add the chopped dill and chives. Add the lemon juice, agave syrup, a pinch of turmeric and mix well. Season with salt and freshly ground pepper. Pour the sauce over the eggs and sprinkle the dill on top.
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