Clean, wash and cut the leek into rings. Heat 10 g fat. Sauté the leek in it. Season and take out
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
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
Quench the eggs, peel and halve them. Serve with mustard sauce. Sprinkle with pink berries and cress. Serve with boiled potatoes
Drink: mineral water