Mustard eggs with leek

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 Stalk (approx. 200 g) Leeks (leek) or
  • 1 collar Spring onions
  • 30 g butter/margarine
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 3 tablespoons (30 g) Flour
  • 3/8 l Milk
  • 2 TEASPOONS clear broth (instant)
  • 8 Eggs (Gr. M)
  • 1 TEASPOON pink berries (pepper-like spice)
  • 1/2 Beet Cress
  • 150 g Sour cream or sour cream
  • 2 TABLESPOONS medium hot mustard

Directions

  1. 1

    Clean, wash and cut the leek into rings. Heat 10 g fat. Sauté the leek in it. Season and take out

  2. 2

    Heat 20 g fat in the frying fat. Sauté the flour in it until golden brown. Stir in milk, bring to the boil and dissolve the stock in it. Simmer the sauce while stirring for about 5 minutes. Boil the eggs hard for about 10 minutes

  3. 3

    Crush pink berries. Cut cress from the bed, wash and shake dry. Stir the sour cream into the sauce. Fold in leek. Season to taste with salt, pepper and mustard

  4. 4

    Quench the eggs, peel and halve them. Serve with mustard sauce. Sprinkle with pink berries and cress. Serve with boiled potatoes

  5. 5

    Drink: mineral water

Nutrition Facts

KCAL
430 kcal
CARBS
16 g
FATS
29 g
PROTEINS
22 g

Categories & Tags

Main DishesStew

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