Königsberg eggs with mashed potatoes

Name: Königsberg eggs with mashed potatoes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 small onion; 6 TABLESPOONS Butter; 2 TABLESPOONS Flour; 1/4 litre Milk; 1 TEASPOON Vegetable broth (instant); 8 Eggs; 2 bags Mashed potatoes "complete" (for 3 portions each); 1/2 bunch Chives; 50 g Capers (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Breadcrumbs; 1/2 box Cress

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 small onion
6 TABLESPOONS Butter
2 TABLESPOONS Flour
1/4 litre Milk
1 TEASPOON Vegetable broth (instant)
8 Eggs
2 bags Mashed potatoes "complete" (for 3 portions each)
1/2 bunch Chives
50 g Capers (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Breadcrumbs
1/2 box Cress

Directions

1
Peel and finely dice the onion and sauté in 2 tablespoons of butter. Sweat 2 tablespoons of flour in it. 1⁄4 l Stir in water, milk and stock, bring to the boil and simmer for about 5 minutes.
2
Boil the eggs for about 7 minutes. Bring 800 ml water to the boil, remove from the heat, add 200 ml cold water. Stir in puree flakes.
3
Wash the chives and cut into small rolls. Stir the capers into the sauce, season with salt and pepper. Rinse and peel the eggs. Stir the puree through. Foam 4 tablespoons butter and breadcrumbs. Serve everything. Cut cress from the bed and sprinkle over it.