Ingredients (for 4 servings):

✅6 eggs

✅800g potatoes

2 tablespoons butte

✅2 tablespoons wheat flour

✅400ml milk

✅200ml water or vegetable stock

✅a large bunch of fresh dill (or 3 tablespoons frozen dill)

✅salt and pepper to taste

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a pinch of sugar (optional, to balance the flavor)

1 to 2 tablespoons 18% cream (optional, for extra creaminess) Preparation Method :

Cook the potatoes in salted water until tender.

In a separate saucepan, hard-boil the eggs (about 9 minutes), let them cool, and peel them.

Melt the butter in a saucepan, add the flour, and stir vigorously until you get a light roux.

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Gradually pour in the milk and water or broth, stirring constantly to avoid lumps.

5️⃣Once the sauce has thickened, add the finely chopped dill, salt, pepper, and a pinch of sugar. Cook for 2 to 3 minutes over low heat.

Finally, you can add a tablespoon of cream and mix well.

Cut the eggs in half or quarters and serve them with a warm dill sauce and potatoes. This dish is the epitome of a home-cooked meal: simple, hearty, and comforting. Perfect for any season and for the whole family! SAVE AND SWITCH – because classics never go out of style!