Lunch plate of hard-boiled eggs, seasoned green beans, spicy pickled potatoes and tomatoes, and dill sour cream
ByronTalbott · ♥ 941 likes · 16.9K views · 3 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Bring the water to a good simmer, add the eggs and boil no more than 10 minutes.
- eggs
- fresh green beans
- salt
Blanch the green beans in salted boiling water about two minutes, until tender with a little snap left.
- small potatoes
Cook the small potatoes in simmering water until tender but not mushy, with a little bite left.
- serrano peppers
- olive oil
- malt vinegar
Chop serrano peppers into a mixing bowl with olive oil, malt vinegar and salt; slice the potatoes and add them sliced side down, add tomatoes if using, and toss.
- tomatoes
- lemon
- sour cream
- dill
- parsley
For the dill cream, zest a lemon into a bowl with a few scoops of sour cream; add roughly chopped dill and parsley and a squeeze of lemon juice, and mix.
Zesty dill cream
Season the blanched green beans with olive oil, paprika, aleppo pepper, salt and lemon juice.
- lemon juice
- paprika
- aleppo pepper
- fresh herbs
Spread the dill cream around the plate; add the pickled potatoes and tomatoes, the green beans, a few sliced and seasoned hard-boiled eggs, and finish with herbs.