Eggs in vegetable mustard sauce

Name: Eggs in vegetable mustard sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Cauliflower (about 1 kg); 7-10 Tbsp salt, white pepper; 6-8 Eggs; 2 (approx. 300 g) Rocks Leek; 250 g Carrots; 1 medium onion; 2 tablespoons (30 g) butter/margarine; 2 (30 g) easy go. Tbsp. flour; 100 g Whipped cream; 1 TABLESPOON Vegetable broth (instant); 1-2 TABLESPOONS medium hot mustard

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Cauliflower (about 1 kg)
7-10 Tbsp salt, white pepper
6-8 Eggs
2 (approx. 300 g) Rocks Leek
250 g Carrots
1 medium onion
2 tablespoons (30 g) butter/margarine
2 (30 g) easy go. Tbsp. flour
100 g Whipped cream
1 TABLESPOON Vegetable broth (instant)
1-2 TABLESPOONS medium hot mustard

Directions

1
Clean and wash the cauliflower and divide it into small florets. Cover and cook in approx. 1/2 l boiling salted water for approx. 15 minutes
2
Boil the eggs hard for about 10 minutes. Clean or peel, wash and chop leek and carrots. Add both to the cabbage after about 7 minutes and cook. Drain and collect the vegetable water
3
Peel and chop the onion. Fry in hot fat. Sprinkle with flour and sweat. Stir in vegetable water, cream and stock, bring to the boil. Simmer for about 3 minutes. Season sauce with mustard, salt and pepper
4
Quench the eggs, peel and halve them. Heat the vegetables in the sauce and serve with the eggs. Boiled potatoes go well with it
5
EXTRA-TIPP eggs are an excellent source of protein - and combined with potatoes they are even more valuable than meat!