Einsteiger Silvaner 2016 dry

Ingredients

• 300 gFrankfurt herb mixture
• 200 gSchmand (sour cream)
• 150 gSour cream
• 4 piecesEggs
• 1 tspMedium-hot mustard
• 1 tbspLemon juice
• 1 pinchSalt
• 1 pinchBlack pepper

Preparation

1. 1Boil the eggs in boiling water for about 9 minutes until hard-boiled, then rinse with cold water, peel, and let cool.
2. 2Carefully wash the herb mixture, pat thoroughly dry, and chop very finely.
3. 3Mix the Schmand and sour cream in a bowl with the mustard and lemon juice until smooth.
4. 4Remove two of the cooked egg yolks, mash finely, and stir evenly into the cream.
5. 5Fold the chopped herbs into the sauce and season to taste with salt and pepper.
6. 6Cut the remaining egg whites and leftover eggs into wedges and serve together with the chilled green sauce.