Eggs with sauce
Instructions
Boil water in a pan with vinegar.
Break eggs one at a time in a dish and then slide them into the boiling water so that White did not spread, but remain around the egg.
Cook until the White is nicely clotted.
Align on a serving dish, finely chop the capers and gherkins and embed them to mayonnaise and cream.
Pour the sauce over the eggs and leave in the refrigerator until serving.
Ingredients and dosing for 4 persons
- 4 eggs
- 1 jar of mayonnaise
- 1 tablespoon of capers
- 2 tablespoons of cooking cream
- 1 tablespoon of parsley
- Wine vinegar
- 3 gherkins