Eggs in Creamy Dill Sauce | Traditional Breakfast
(0)
20 min
Quick
Sezamo
Un preparat clasic și reconfortant din bucătăria tradițională românească, perfect pentru un mic dejun tihnit sau un brunch de weekend. Ouăle fierte moi, cu gălbenuș cremos și catifelat, sunt așezate pe un pat generos de sos cald de smântână și mărar proaspăt tocat, cu o notă discretă de usturoi rumenit în unt. Servit alături de felii rumenite de pâine cu maia, acest preparat aduce la masă gustul autentic al dimineților de acasă.
Ingredients
Preparation method
Preparing the eggs
Bring a small saucepan of water to a boil. When the water comes to a rolling boil, carefully lower in the 4 eggs with a spoon and boil over medium heat for 6 minutes for a soft, creamy yolk (or 7 minutes for a jammy consistency).
Remove the eggs immediately and transfer them to a bowl of ice-cold water with ice cubes to stop the cooking process. Leave them for 3 minutes, then carefully peel them and set aside whole.
Preparing the creamy dill sauce
In a deep skillet, melt 30 g of butter over medium heat. Add 1 crushed clove of garlic and sauté for 30 seconds, just until it releases its delicate aroma, without browning.
Chef's tip
For a perfectly runny yolk that flows appetizingly into the sauce, use a timer for exactly 6 minutes of boiling from the moment the water is boiling.
Use fresh green dill and add it only after taking the sauce off the heat, to preserve its vibrant color and fresh aroma.
27 min
Quick
