Fried eggs in mustard sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Bark off toast. Grind bread and Parmesan finely in the universal chopper. Cut broccoli into florets, wash and pat dry. Cook in boiling salted water for about 5 minutes. Take out broccoli and drain.

2. 2

   Measure out 250 ml cooking water. Cut meat loaf into bite-sized strips. Clean and wash spring onion, dab dry and cut into fine rings. Boil 4 eggs in boiling water for 9 minutes. In the meantime heat 30 g fat in a pot.

3. 3

   Steam spring onions in it until transparent. Dust with 30 g flour and sauté. Deglaze with cooking water and whipped cream while stirring. Stir in vegetable stock. Bring to the boil and simmer for 1 minute. Season with salt, pepper and lemon juice.

4. 4

   Stir in the mustard. Rinse eggs under cold water and peel. Heat clarified butter in a pan. Fry the meat loaf in it until golden brown all around. Add broccoli and meat loaf to the sauce and heat it up.

5. 5

   In the meantime whisk 1 egg and season with salt and pepper. Roll the eggs first in 20 g flour, then in whisked egg and finally in toast-parmesan mass. Heat 20 g fat in a frying pan and fry the eggs until golden brown all around.

6. 6

   Marjoram, except for something to garnish, wash and dab dry. Pluck the leaves from the stalks and chop finely. Add to the sauce and fold in. Arrange ragout in small bowls and place eggs on top.

7. 7

   Serve garnished with remaining marjoram.

Nutrition Facts

KCAL
850 kcal

CARBS
24 g

FATS
68 g

PROTEINS
33 g