Mustard-egg ragout with vegetables

Name: Mustard-egg ragout with vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Potatoes; 7-10 Tbsp Salt; 50 g streaky smoked bacon; 30 g Butter or margarine; 20 g Flour; 1/4 l Milk; 1/4 l Vegetable broth (instant); 6 Eggs (size M); 1 Leek (leek; approx. 200 g); 4 small carrots (about 50 g each); 1 TABLESPOON medium hot and grainy mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Dill

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Potatoes
7-10 Tbsp Salt
50 g streaky smoked bacon
30 g Butter or margarine
20 g Flour
1/4 l Milk
1/4 l Vegetable broth (instant)
6 Eggs (size M)
1 Leek (leek; approx. 200 g)
4 small carrots (about 50 g each)
1 TABLESPOON medium hot and grainy mustard
7-10 Tbsp Pepper
7-10 Tbsp Dill

Directions

1
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. In the meantime dice bacon finely. Heat the fat in a pot and fry the bacon for about 1 minute. Remove and put aside. Saute the flour in the frying fat at low heat.
2
Add milk and stock while stirring and simmer for about 10 minutes. Meanwhile, cook the eggs in boiling water for about 9 minutes. Clean and wash the leek and cut it into approx. 5 mm thick rings. Clean and peel the carrots and cut them into approx. 5 mm thick slices. Add leek and carrots to the potatoes about 5 minutes before the end of the cooking time. Stir mustard into the sauce. Season with salt and pepper. Drain eggs, quench, peel and halve. Drain potatoes and vegetables and add to the sauce with the eggs.
3
Stir mustard into the sauce. Season with salt and pepper. Drain eggs, quench, peel and halve. Drain potatoes and vegetables and add to the sauce with the eggs. Boil up again. Arrange mustard-egg ragout in a bowl, sprinkle with bacon and garnish with dill