Eggs with mustard-cress sauce

Name: Eggs with mustard-cress sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Potatoes; 1 small onion; 30 g Butter or margarine; 30 g Flour; 1/4 l Vegetable broth (instant); 1/4 l Milk; 7-10 Tbsp Salt; 6 Eggs (size M); 1 Beet Cress; 2 TABLESPOONS medium hot mustard; 3 Stem(s) Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Potatoes
1 small onion
30 g Butter or margarine
30 g Flour
1/4 l Vegetable broth (instant)
1/4 l Milk
7-10 Tbsp Salt
6 Eggs (size M)
1 Beet Cress
2 TABLESPOONS medium hot mustard
3 Stem(s) Parsley

Directions

1
Wash and peel the potatoes and cut them into large cubes. Peel and finely dice the onion. Heat the fat in a pot and fry the onion until transparent. Add flour, sweat, add stock and milk while stirring. Bring to the boil and simmer for about 5 minutes. Put potatoes into boiling salted water and cook covered for about 10 minutes. Put eggs in plenty of boiling water and boil for about 7 minutes until soft.
2
Cut off 2/3 of the cress and stir into the sauce together with the mustard. Season to taste with salt. Wash parsley, dab dry and chop. Drain potatoes, add parsley and toss. Rinse eggs under cold water, peel and halve. Arrange potatoes, mustard cress sauce and eggs on plates. Serve sprinkled with remaining cress
3
Preparation time 30-35 minutes