Here can be used in the local herb crate! A simple recipe that is additionally refined with capers.
ingredients for 4 persons
Boil the eggs in about 10 minutes, quench them. Peel the onion and finely dice. Heat the fat, fry the onion cubes in a glass, dust with flour and allow to perspire slightly, deglaze with the cream while stirring. Stir in the quark and bring the sauce to a boil.
Wash the parsley and the other herbs, shake dry and chop finely except for 4 stems to garnish. Add the herbs with the capers to the sauce, season with salt and pepper. Peel the eggs, halve and add to the sauce, garnish with the herbs.
To taste boiled potatoes and a green salad.
Recipe by Liesel Huppert, winery Philipp Huppert, Gundersheim (recipe modified / without 150 g of bacon, from the book "Lust auf Rheinhessen", Leinpfad Verlag)