Hard-Cooked Eggs with Cheese Sauce

Hard-Cooked Eggs with Cheese Sauce
Simple Salad with boiled eggs served with a cheese sauce.
Boursin is an aromatic fresh cheese from Normandy with various flavors. It is fermented with aromatic herbs, onion, garlic, chives, it is soft and easy to spread onto bread, crackers or toast, here gave the taste of yogurt with the delicious cheese dips.
The egg with milk are the only complete natural foods, as they contain all the necessary components for a complete and balanced diet. The biological value of the protein of the egg is greater than that of milk, meat, beans or salmon and used as a standard for the quality assessment of other food proteins. The egg contains antioxidants, like fruits and vegetables.
Yours!

work: 15′ time: 15′ very easy:

Hard-Cooked Eggs with Cheese Sauce Hard-Cooked Eggs with Cheese Sauce

Ingredients (1 bowl)

  • 6 large eggs, unrefrigerated
  • 150 g (5.3 oz) boursin
  • 100 g (3.5 oz) yoghurt
  • 1 tbsp oil
  • 1 lemon juice and zest
  • 1 spring onion fine, chopped
  • salt & pepper
In plenty of water, salted and upon low heat put the eggs to boil firm. Remove them from the heat empty the warm water and fill the pot with cold. Leave them aside to cool.
In the blender add the yogurt, the cheese and the oil.
Above scrape the peel of lemon and season. Beat for 1'-2' to blend the ingredients.
Add 2 tablespoons of lemon juice and half a chopped onion. Mix with a spatula, test and correct taste.
Peel the eggs, cut them in half lengthwise and lay on a platter. Put up a bit of cheese dips and onion chopped. Serve with the sauce left over, garnished.
Hard-Cooked Eggs with Cheese Sauce Hard-Cooked Eggs with Cheese Sauce Hard-Cooked Eggs with Cheese Sauce Hard-Cooked Eggs with Cheese Sauce Hard-Cooked Eggs with Cheese Sauce Hard-Cooked Eggs with Cheese Sauce Hard-Cooked Eggs with Cheese Sauce

Zambia Sifaki