Lower Saxony
with mustard hollandaise, waxy-soft chicken eggs & roasted baby potatoes

Ingredients for 10 Persons

• 1.5 kg baby potatoes
• 1.5 kg green asparagus
• 15 chicken eggs
• 1 l frischli Sauce Hollandaise Cullus
• 70 g wholegrain mustard
• 60 ml cooking oil
• 50 g butter
• 30 g chive rings
• Salt, pepper

 

Preparation

1. Cook potatoes in salted water.
2. Cook asparagus in plenty of salted water.
3. Cook chicken eggs until waxy soft, peel and cut into quarters.
4. Heat frischli Sauce Hollandaise Cullus and stir in mustard.
5. Brown the potatoes in oil and butter, season with salt and pepper and sprinkle chive rings on top.
6. Serve potatoes, egg quarters and asparagus with mustard hollandaise.

TIP: Additionally, you can add some tarragon to the hollandaise sauce.