This Easter, impress your friends and family by recreating this recipe -- the perfect opportunity to adopt Lisl's family tradition for your own family dinner, to be enjoyed for years to come.

Ingredients

For the eggs
- 4 free-range eggs
- 100g wheat flour
- 1 egg for breading
- 100g white breadcrumbs
- Peanut oil for frying
For the purée
- 350 g floury potatoes
- 125 ml milk
- 20 g butter
- salt
For the sour cream sauce
- Freshly grated nutmeg For the sour cream sauce
- 250 ml sour cream fat content min. 10%
- freshly ground black pepper
- 1 dash of Worcester sauce
To serve
- 40 g N25 Caviar

To Prepare

Eggs:
Pierce the eggshell and boil for approx. 5 ½ minutes until soft. Then rinse in ice water, peel carefully and dry a little. Crack the egg. Coat the boiled eggs with flour, egg and breadcrumbs and fry in hot fat until golden brown.
Mash:
Peel the potatoes and cook in salted water until soft. Drain the cooking water and the hot potatoes through a potato ricer. Heat the milk and melt the butter in it. Stir the mixture into the potatoes and make a creamy purée. Flavour with salt and nutmeg and fill into a piping bag.
Sour cream sauce:
Mix all the ingredients well and stir until smooth.
To serve:
Place a dollop of sour cream on the plates and drizzle the hot puree on top. Cap the eggs, place a small dollop of caviar on top and replace the cap. Garnish with dill and serve.