Eggs in mustard-raisin sauce with mashed potatoes

Name: Eggs in mustard-raisin sauce with mashed potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g floury potatoes; 7-10 Tbsp Salt; 8 Eggs (size M); 2 Federation Rocket; 4 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 150 ml Vegetable broth; 650 ml Milk; 2-3 TABLESPOONS medium hot mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp grated nutmeg

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

The special thing is the sauce. Finely chopped arugula gives this classic a new, spicy note that you will definitely not want to miss.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g floury potatoes
7-10 Tbsp Salt
8 Eggs (size M)
2 Federation Rocket
4 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
150 ml Vegetable broth
650 ml Milk
2-3 TABLESPOONS medium hot mustard
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1-2 TEASPOONS Lemon juice
7-10 Tbsp grated nutmeg

Directions

1
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes. Cook eggs in boiling water for about 10 minutes, rinse with cold water, peel and halve. Clean, wash, drain and chop the rocket.
2
Set some leaves aside for garnishing. Melt 2 tablespoons of fat in a large pot. Stir in the flour and sweat. Deglaze with stock and 450 ml milk, bring to the boil and simmer for 1-2 minutes, stirring.
3
Stir in mustard, season with salt, pepper, sugar and lemon juice. Add the eggs to the sauce and warm them up. Stir in the rocket except for something to sprinkle. Drain potato water. Add 200 ml milk and 2 tbsp fat to the potatoes and mash to puree.
4
Season with salt, pepper and a little nutmeg. Arrange everything, sprinkle with rocket and garnish.