Eggs in ham and mustard sauce

Name: Eggs in ham and mustard sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 Eggs; 75 g diced ham; 1/2 l Milk; 1/2 bunch Chives; 1 medium onion; 3 tablespoons (45 g) butter/margarine; 3 (45 g) easy go. Tbsp. flour; 1-2 TEASPOONS Vegetable broth (instant); 2-3 TABLESPOONS medium hot mustard; 4 portions of mashed potatoes, salt, pepper (with milk)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 Eggs
75 g diced ham
1/2 l Milk
1/2 bunch Chives
1 medium onion
3 tablespoons (45 g) butter/margarine
3 (45 g) easy go. Tbsp. flour
1-2 TEASPOONS Vegetable broth (instant)
2-3 TABLESPOONS medium hot mustard
4 portions of mashed potatoes, salt, pepper (with milk)

Directions

1
Boil the eggs hard for about 10 minutes. Peel and finely dice the onion
2
Heat the fat in a pot. Brown the diced ham in it. Add onion and fry until transparent. Sprinkle with flour and sauté briefly. Stir in milk, 1/4 l water and stock. Bring to the boil and simmer for about 5 minutes. Stir in mustard
3
Bring 3/4 l water to the boil and pour into a bowl. Stir in the purée. Stir vigorously again after 1 minute
4
Quench 4 eggs, peel and possibly halve them. Season the sauce with salt and pepper. Heat the eggs in the sauce. Wash the chives, cut them into small rolls and sprinkle over them. Serve everything. Gherkins taste good with it