Spicy mustard party

Name: Spicy mustard party
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 25 g Butter or margarine; 25 g Flour; 400 ml Vegetable broth (instant); 100 g Whipped cream; 4-6 Tbsp extra hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 6 Eggs (size M); 1 Beet Cress

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
25 g Butter or margarine
25 g Flour
400 ml Vegetable broth (instant)
100 g Whipped cream
4-6 Tbsp extra hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
6 Eggs (size M)
1 Beet Cress

Directions

1
Peel and wash the potatoes, cover and cook in boiling salted water for about 20 minutes. In the meantime heat up fat in a pot, dust with flour, sweat on, gradually deglaze with stock and cream while stirring.
2
Bring to the boil, stir in mustard, season with salt, pepper and sugar, bring to the boil again and keep warm. Cook eggs in boiling water for 7-8 minutes. Drain, quench and remove the shell. Halve eggs.
3
Cut cress from the bed. Stir 2/3 of the cress into the sauce. Drain the potatoes. Arrange potatoes, sauce and 1 1/2 eggs on plates, sprinkled with the remaining cress. Add the rest of the potatoes separately.