Horseradish sauce and eggs with apple and mashed potatoes

Name: Horseradish sauce and eggs with apple and mashed potatoes
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 4 Eggs (size M); 1 (approx. 150 g) Apples; 1-2 TABLESPOONS Lemon juice; 1 Bag of mashed potatoes for 1/2 portions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (250 ml) Horseradish cream sauce; 1/2 bunch Chives; 1/2 Beet Cress; 7-10 Tbsp Cress and red peppercorns

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

4 Eggs (size M)
1 (approx. 150 g) Apples
1-2 TABLESPOONS Lemon juice
1 Bag of mashed potatoes for 1/2 portions
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (250 ml) Horseradish cream sauce
1/2 bunch Chives
1/2 Beet Cress
7-10 Tbsp Cress and red peppercorns

Directions

1
Cook the eggs in boiling water for about 8 minutes. Quench under cold water
2
Wash the apple, quarter it, cut out the core. Cut apple into pieces and sprinkle with lemon juice. Put 1/2 litre water in a pot and bring to the boil. Add apple pieces and cook over medium heat for about 2 minutes. Pour liquid through a sieve into a bowl. Stir in the contents of the bag "mashed potatoes" with a whisk. Let it swell for about 1 minute and stir again. Fold in the apple pieces. Season to taste with salt and pepper
3
Heat the sauce in a pot. Cut the chives into small rolls. Cut cress from the bed and stir into the sauce with the chives
4
Peel and halve the eggs. Arrange on plates with apple-potato puree and sauce. Garnish with cress as desired, sprinkle with pink berries and serve. Serve with a fresh colourful salad