The inclusion of meat in the picnic menu is a banal and very high-calorie undertaking. Try a foil baked assortment of potatoes and eggs. Cooked over charcoal, they add variety to the picnic menu.
It is necessary
- Serves 4:
- - 8 eggs;
- - 8 medium-sized potatoes;
- - 2 tbsp. l. sour cream 10% fat;
- - 4 tbsp. l. mayonnaise;
- - a bunch of green onions;
- - lemon;
- - vegetable oil for lubrication;
- - salt and black pepper to taste.
Instructions
Step 1
Wash the potatoes thoroughly. Do not peel it off. That is why young potatoes are more suitable for this dish. Brush the vegetable with vegetable oil, cut it into two halves, then wrap each in foil. If you want the potatoes to be juicier, do not cut them all the way, then place a small piece of lard in the cut.
Step 2
Make a fire and bury the foil-wrapped potatoes in hot coals. Bake the vegetable for 25 minutes.
Step 3
Wash the eggs thoroughly. Carefully pierce them at both ends with a needle so that they do not burst during baking. Place each egg in foil and place on coals for 15 minutes.
Step 4
Prepare the sauce. Mix mayonnaise and sour cream. Chop the green onions and place them in the future sauce. Season with salt and pepper, add juice and lemon zest.
Step 5
Remove the potatoes and eggs from the foil. Peel the latter and cut into two halves. Arrange on plates and pour over the sauce. Top the dish can be garnished with chopped herbs. The baked platter is ready. This ingenious charcoal dish has the potential to become a permanent feature on your picnic menu.
