Lost egg with mustard sauce & puree

Name: Lost egg with mustard sauce & puree
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 medium-sized tomatoes; 7-10 Tbsp salt, white pepper; 1 small onion; 1/2 tsp (2 g) Oil; 1 TEASPOON Flour; 10 tablespoons (100 ml) low-fat milk; 1 TEASPOON Mustard (e.g. more granular); 2 TABLESPOONS vinegar, 1 egg (Gr. S); 2 tablespoons (30 g) Mashed Potato Flakes; 7-10 Tbsp Chives

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 medium-sized tomatoes
7-10 Tbsp salt, white pepper
1 small onion
1/2 tsp (2 g) Oil
1 TEASPOON Flour
10 tablespoons (100 ml) low-fat milk
1 TEASPOON Mustard (e.g. more granular)
2 TABLESPOONS vinegar, 1 egg (Gr. S)
2 tablespoons (30 g) Mashed Potato Flakes
7-10 Tbsp Chives

Directions

1
For the salad, wash and slice the tomatoes. Season with salt and pepper
2
Peel and finely chop the onion. Fry in hot oil. Dust with flour and sauté until light yellow. Stir in 100 ml water and 4 tbsp. milk and simmer for about 5 minutes. Season to taste with mustard, salt and pepper
3
Boil up about 1/2 l salted water and vinegar in a small pot. Beat the egg into a ladle and let it slide carefully into the vinegar stock. With weak
4
Bring 6 tablespoons of water and 1 pinch of salt to the boil. Remove the pot from the stove. Add the rest of the milk and stir in the puree flakes. Stir vigorously after about 1 minute
5
Wash the chives and cut into small rolls. Fold under the purée. Remove the egg with a skimmer and let it drain. Serve everything