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Recipe of: © Monsieur Cuisine

Green sauce with potatoes boiled in the skins and poached egg

MC plus
4 portions
Average difficulty
Preparation time: 20 min.
Created on: 04.08.2016
Last changes: 01.09.2016
  • 10 eggs
  • 2 bunches green sauce herbs (parsley, borage, cress, sorrel, chervil, salad burnet, chives)
  • 400 g natural yoghurt (3.5% fat)
  • 400 g sour cream (10% fat)
  • 1½ tbsp mild mustard
  • 100 ml oil
  • juice of 1 lemon
  • salt
  • pepper
  • 1 kg waxy potatoes
  • 2 tbsp white wine vinegar


Per portion:

  • calorific value
    3676 kj / 878 kcal
  • protein: 30 g
  • carbohydrates: 51 g
  • fat: 61 g
Preparation time
20 min.
  1. Fill the blender jug with 500 ml lukewarm water, insert the cooking pot and arrange 6 eggs in it. Cook for 14 minutes/steamer button. Shock the eggs in cold water and peel.
  2. Carefully clean the herbs, removing any tough stems. Chop the chives very finely using a large kitchen knife. Place the rest of the herbs in the clean, dry blender jug and chop for 4 seconds/turbo button. Add the chives, yoghurt and sour cream to the chopped herbs and blend all the ingredients for 30 seconds/speed setting 3.
  3. Separate the yolks from the whites of the hard-boiled eggs. Add the egg whites to the herb mixture in the blender and mix for 20 seconds/speed setting 4. Empty the mixture out of the container and set aside, then thoroughly clean the blender jug.
  4. Place the cooked egg yolks, mustard and oil in the blender jug and blend for 20 seconds/speed setting 4 into a smooth, creamy mayonnaise. Return the herb mixture to the blender jug, add the lemon juice and mix for 30 seconds/speed setting 3. Season to taste with salt and pepper. Empty the green sauce out of the blender jug and refrigerate, then clean the container.
  5. Fill the blender jug with 500 ml water. Place the potatoes in their skins in the deep steamer basket and cook for 25 minutes/steamer button. Remove the potatoes and discard the water.
  6. Meanwhile, poach the remaining eggs as follows: pour the white wine vinegar into a large saucepan containing plenty of water and bring to a boil. Crack open the remaining eggs, tipping each one into a separate cup. Carefully slide the eggs, one at a time, into the boiling water. It helps if you first whisk the water vigorously with a hand whisk to make it frothy. Simmer the eggs for 1 minute over a low heat. Remove the pan from the hob, then let the eggs stand for 4 minutes. Arrange the potatoes on plates with a portion of green sauce, then, using a slotted spoon, lift the poached eggs out of the water one at a time, drain and serve.


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