Eggs in mustard sauce

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
4 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 8 Eggs
  • 1 collar Spring onions
  • 1 TEASPOON Oil
  • 2 TABLESPOONS Butter or margarine
  • 2 TABLESPOONS Flour
  • 1/2 l Vegetable broth
  • 250 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2-3 TABLESPOONS medium hot mustard
  • 3-4 Tbsp White wine
  • 1 TEASPOON pink berries
  • 1/2 Beet Cress

Directions

  1. 1

    Boil eggs hard in about 10 minutes, rinse with cold water, peel and halve. In the meantime, clean and wash spring onions for the sauce and cut them into thin rings. Fry in hot oil.

  2. 2

    Heat the fat and sweat the flour in it. Add stock and cream while stirring constantly and bring to the boil. Season to taste with salt, pepper, mustard and white wine. Serve mustard sauce and halved eggs sprinkled with spring onions, pink berries and some cress.

Nutrition Facts

KCAL
490 kcal
CARBS
12 g
FATS
40 g
PROTEINS
19 g