Lost egg with mustard sauce & puree

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 2 medium-sized tomatoes
  • 7-10 Tbsp salt, white pepper
  • 1 small onion
  • 1/2 tsp (2 g) Oil
  • 1 TEASPOON Flour
  • 10 tablespoons (100 ml) low-fat milk
  • 1 TEASPOON Mustard (e.g. more granular)
  • 2 TABLESPOONS vinegar, 1 egg (Gr. S)
  • 2 tablespoons (30 g) Mashed Potato Flakes
  • 7-10 Tbsp Chives

Directions

  1. 1

    For the salad, wash and slice the tomatoes. Season with salt and pepper

  2. 2

    Peel and finely chop the onion. Fry in hot oil. Dust with flour and sauté until light yellow. Stir in 100 ml water and 4 tbsp. milk and simmer for about 5 minutes. Season to taste with mustard, salt and pepper

  3. 3

    Boil up about 1/2 l salted water and vinegar in a small pot. Beat the egg into a ladle and let it slide carefully into the vinegar stock. With weak

  4. 4

    Bring 6 tablespoons of water and 1 pinch of salt to the boil. Remove the pot from the stove. Add the rest of the milk and stir in the puree flakes. Stir vigorously after about 1 minute

  5. 5

    Wash the chives and cut into small rolls. Fold under the purée. Remove the egg with a skimmer and let it drain. Serve everything

Nutrition Facts

KCAL
260 kcal
CARBS
30 g
FATS
9 g
PROTEINS
13 g

Categories & Tags

Main DishesDiet