Eggs in vegetable mustard sauce

Name: Eggs in vegetable mustard sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp salt, white pepper; 6-8 Eggs; 1 g bunch of greens; 2 tablespoons (30 g) butter/margarine; 2 tablespoons (30 g) Flour; 7-10 Tbsp a good 1/2 l milk; 100 g Whipped cream; 7-10 Tbsp Vegetable broth; 2-3 TABLESPOONS grainy mustard; 7-10 Tbsp Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp salt, white pepper
6-8 Eggs
1 g bunch of greens
2 tablespoons (30 g) butter/margarine
2 tablespoons (30 g) Flour
7-10 Tbsp a good 1/2 l milk
100 g Whipped cream
7-10 Tbsp Vegetable broth
2-3 TABLESPOONS grainy mustard
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes and cook them in salted water for about 20 minutes. Boil eggs for about 10 minutes
2
Clean or peel, wash and chop the soup greens. Fry in hot fat. Sweat flour with. Stir in milk, cream and stock, bring to the boil. Simmer for about 10 minutes, stirring occasionally.
3
Season the sauce with mustard, salt and pepper. Quench the eggs, peel and quarter them. Carefully fold into the sauce. Drain the potatoes. Serve with the vegetable and egg ragout. Garnish with parsley
4
Vitamin D is important for stable bones, it ensures beautiful skin and shiny hair. If there is enough sun, our body can produce vitamin D itself. In the "dark" winter months, the requirement should be supplemented by food. Good sources are
5
Fish, eggs, cheese and cream