Eggs in herb sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 5 Stem(s) Borage
- 1 potty Tarragon
- 1 medium onion
- 30 g Butter or margarine
- 30 g Flour
- 200 g Whipped cream
- 1/2 l clear broth (instant)
- 8 Eggs
- 1 TABLESPOON Capers
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS medium hot mustard
Directions
- 1
For the sauce, wash the borage and cut into fine strips, except for a few leaves for garnishing. Wash tarragon, pluck off leaves. Peel and finely chop the onion. Heat the fat in a pot.
- 2
Sweat onion cubes and flour in it. Deglaze with cream and stock. Cook for about 10 minutes at medium heat. Meanwhile, boil eggs in boiling water until they are waxy, rinse and peel. Add herbs and capers to the sauce.
- 3
Season to taste with salt, pepper and mustard. Arrange eggs with the sauce on plates and garnish with borage leaves.
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