Eggs in light mustard sauce

Name: Eggs in light mustard sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g Potatoes; 7-10 Tbsp Salt; 8 Eggs (size M); 1 (80 g) Onion; 1 tablespoon (10 g) Butter; 200 ml Vegetable broth (instant); 300 g Whole milk yoghurt; 1 tablespoon (15 g) Flour; 3-4 tablespoons (14 g each) medium hot mustard; 1 collar Chives; 7-10 Tbsp Pepper; 7-10 Tbsp Radishes

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g Potatoes
7-10 Tbsp Salt
8 Eggs (size M)
1 (80 g) Onion
1 tablespoon (10 g) Butter
200 ml Vegetable broth (instant)
300 g Whole milk yoghurt
1 tablespoon (15 g) Flour
3-4 tablespoons (14 g each) medium hot mustard
1 collar Chives
7-10 Tbsp Pepper
7-10 Tbsp Radishes

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Boil eggs for about 8 minutes until soft. Peel onion and chop finely. Melt butter and sauté onion.
2
Add stock and bring to the boil. Mix yoghurt with flour and stir into the stock, simmer for 2-3 minutes. Stir in mustard and simmer for about 5 minutes at low heat. Wash the chives and cut into small rolls.
3
Drain eggs, quench, peel and halve. Drain the potatoes. Stir chives into the sauce and season with salt and pepper. Arrange potatoes, eggs and sauce on plates. Garnish with radishes.