Poached egg in mustard sauce with mashed potatoes (diabetics)

Name: Poached egg in mustard sauce with mashed potatoes (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 200 g peeled potatoes; 7-10 Tbsp Salt; 1 small peeled onion; 1 TEASPOON Oil; 50 ml + 3 tablespoons low-fat milk (1,5 % fat); 1/4 TEASPOON Vegetable broth (instant); 1 TEASPOON grainy mustard; 7-10 Tbsp vegetable binder; 2 TABLESPOONS Vinegar; 1 egg (size M); 1/4 collar Chives; 7-10 Tbsp grated nutmeg; 7-10 Tbsp tomato wedge, lettuce leaves, chives and parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

200 g peeled potatoes
7-10 Tbsp Salt
1 small peeled onion
1 TEASPOON Oil
50 ml + 3 tablespoons low-fat milk (1,5 % fat)
1/4 TEASPOON Vegetable broth (instant)
1 TEASPOON grainy mustard
7-10 Tbsp vegetable binder
2 TABLESPOONS Vinegar
1 egg (size M)
1/4 collar Chives
7-10 Tbsp grated nutmeg
7-10 Tbsp tomato wedge, lettuce leaves, chives and parsley

Directions

1
Wash the potatoes, cut in half and cook in salted water for about 15 minutes. Finely dice the onion. Heat the oil in a small pot, fry the onion in it. Add 75 ml water and 50 ml milk, stir in broth and bring to the boil. Stir in mustard.
2
Add vegetable binding agent while stirring and simmer for about 2 minutes. Bring approx. 500 ml salt water and vinegar to the boil. Beat the egg into a ladle and carefully slide it into the vinegar water. Cook over low heat for 56 minutes. Take out with a skimmer, drain. Wash the chives, dab dry, chop finely. Drain potatoes, mash coarsely. Add 3 tablespoons of milk. Season with salt and nutmeg. Fold chives into the puree.
3
Wash the chives, dab dry, chop finely. Drain potatoes, mash coarsely. Add 3 tablespoons of milk. Season with salt and nutmeg. Fold chives into the puree. Arrange mashed potatoes, poached egg and mustard sauce on a plate. Garnish with tomato wedge, lettuce leaf, chives and parsley