Eggs in mustard sauce

Name: Eggs in mustard sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 8 Eggs (size M); 25 g Butter or margarine; 25 g Flour; 400 ml Organic vegetable broth; 100 g Whipped cream; 125 g medium hot mustard; 7-10 Tbsp Pepper; 1 pinch Sugar; 1/2 bunch Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
8 Eggs (size M)
25 g Butter or margarine
25 g Flour
400 ml Organic vegetable broth
100 g Whipped cream
125 g medium hot mustard
7-10 Tbsp Pepper
1 pinch Sugar
1/2 bunch Parsley

Directions

1
Peel and wash the potatoes, halve or quarter them depending on size and cook in boiling salted water for about 20 minutes
2
Pierce the eggs, place in boiling water and cook for about 9 minutes. Then drain, rinse well and remove the shell
3
Meanwhile melt the fat in a pot, dust with flour, sweat on and gradually deglaze with broth and cream while stirring constantly, bring to the boil. Stir in mustard. Season to taste with salt, pepper and sugar. Keep warm. Wash parsley, shake dry and chop finely
4
Add eggs to the mustard sauce. Drain the potatoes, let them steam briefly and sprinkle with parsley. Arrange mustard and parsley potatoes on plates