Eggs in mustard sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel, wash and roughly dice the potatoes and cook in boiling salted water for about 15 minutes. Peel onions and cut into rings. Put 40 g flour in a bowl. Turn onion rings in it. Heat oil in a pan. Fry the onion rings all around until golden brown.

2. 2

   Take them out of the pan and let them drip off on kitchen paper. Prick the eggs and cook them in boiling water for 6-8 minutes until they are soft and waxy. Meanwhile melt 30 g fat in a pan. Sprinkle 30 g flour over it. Stir in vegetable stock and 200 ml milk bit by bit, bring to the boil while stirring. Stir mustard into the sauce. Coarsely chop parsley, except for a few leaves for garnishing. Drain the eggs and chill in cold water. Drain potatoes. Add 150 ml milk and 20 g fat to the potatoes and mash with a potato masher until mashed. Peel the eggs.

3. 3

   Stir mustard into the sauce. Coarsely chop parsley, except for a few leaves for garnishing. Drain the eggs and chill in cold water. Drain potatoes. Add 150 ml milk and 20 g fat to the potatoes and mash with a potato masher until mashed. Peel the eggs. Arrange mashed potatoes on plates. Sprinkle with onion rings. Halve the eggs and add to the puree with the sauce. Sprinkle parsley over the mashed potatoes. Garnish with parsley leaves

4. 4

   Arrange mashed potatoes on plates. Sprinkle with onion rings. Halve the eggs and add to the puree with the sauce. Sprinkle parsley over the mashed potatoes. Garnish with parsley leaves

Nutrition Facts

KCAL
540 kcal

CARBS
37 g

FATS
33 g

PROTEINS
23 g