Chives caviar sauce

Chives caviar sauce
Quantity Ingredient
3 Eggs
150 g Yogurt
150 g Cream Fraiche
2 tsp Lemon juice
White Pepper
2 tbsp Cut leek
20 g Black caviar
60 g Field Salad

Boil eggs hard, quench cold and halve. Mix yoghurt with cream fraiche and freshly squeezed lemon juice to a smooth sauce. Season with salt and white pepper. Cut the chives into small rolls and stir into the sauce with the black caviar. Chives caviar sauce at least 1-2 hours cool. Arrange eggs on lamb's lettuce, sprinkle with the chives caviar sauce and decorate with some caviar. This sauce also goes well with fish or baked potatoes.

Servings: 3, Difficulty: 
Preparation time: 10 minutes, Total duration: 1 hour

All data per serving:
221 kcal
6 g
13 g
28 g

(C)opyright by Marions Kochbuch