Mustard eggs with leek

Name: Mustard eggs with leek
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Stalk (approx. 200 g) Leeks (leek) or; 1 collar Spring onions; 30 g butter/margarine; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 3 tablespoons (30 g) Flour; 3/8 l Milk; 2 TEASPOONS clear broth (instant); 8 Eggs (Gr. M); 1 TEASPOON pink berries (pepper-like spice); 1/2 Beet Cress; 150 g Sour cream or sour cream; 2 TABLESPOONS medium hot mustard

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Stalk (approx. 200 g) Leeks (leek) or
1 collar Spring onions
30 g butter/margarine
7-10 Tbsp Salt
7-10 Tbsp white pepper
3 tablespoons (30 g) Flour
3/8 l Milk
2 TEASPOONS clear broth (instant)
8 Eggs (Gr. M)
1 TEASPOON pink berries (pepper-like spice)
1/2 Beet Cress
150 g Sour cream or sour cream
2 TABLESPOONS medium hot mustard

Directions

1
Clean, wash and cut the leek into rings. Heat 10 g fat. Sauté the leek in it. Season and take out
2
Heat 20 g fat in the frying fat. Sauté the flour in it until golden brown. Stir in milk, bring to the boil and dissolve the stock in it. Simmer the sauce while stirring for about 5 minutes. Boil the eggs hard for about 10 minutes
3
Crush pink berries. Cut cress from the bed, wash and shake dry. Stir the sour cream into the sauce. Fold in leek. Season to taste with salt, pepper and mustard
4
Quench the eggs, peel and halve them. Serve with mustard sauce. Sprinkle with pink berries and cress. Serve with boiled potatoes
5
Drink: mineral water