Poached eggs in mustard sauce with mashed potatoes

Name: Poached eggs in mustard sauce with mashed potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Potatoes; 7-10 Tbsp Salt; 30 g Butter or margarine; 20 g Flour; 1/4 l low-fat milk; 1/4 l Vegetable broth (instant); 2 tablespoons (14 g each) medium hot mustard; 1 Beet Cress; 4 tablespoons (10 g each) Vinegar; 8 Eggs (size M); 1 (approx. 80 g) Onion; 1 tsp (5 g) Oil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Potatoes
7-10 Tbsp Salt
30 g Butter or margarine
20 g Flour
1/4 l low-fat milk
1/4 l Vegetable broth (instant)
2 tablespoons (14 g each) medium hot mustard
1 Beet Cress
4 tablespoons (10 g each) Vinegar
8 Eggs (size M)
1 (approx. 80 g) Onion
1 tsp (5 g) Oil

Directions

1
Peel, wash and halve the potatoes and boil them in salted water for about 20 minutes. Melt 20 g fat in a pot, sauté the flour in it. Stir in broth and 1/8 litre milk, bring to the boil. Season to taste with mustard. Cut the cress from the bed and add it to the sauce, except for something to garnish.
2
Boil up about 1 litre of salted water and vinegar. Beat the eggs one by one in a ladle and carefully slide them into the vinegar water. Cook 4-5 at low heat. Remove with a skimmer, dip briefly in cold water, drain and keep warm. Drain the potatoes, add 1/8 litre milk and 10 g fat. Season with salt and mash to mashed potatoes. Peel onion and cut into rings. Heat oil in a pan. Brown onion rings in it, take out.
3
Season with salt and mash to mashed potatoes. Peel onion and cut into rings. Heat oil in a pan. Brown onion rings in it, take out. Garnish mashed potatoes with onion rings, arrange poached eggs and mustard sauce on plates. Sprinkle the rest of the cress on top