Eggs with vegetables and mustard sauce

Ingredients for 4 servings:

• 8 m.-sized eggs
• 400 g vegetable mix, frozen e.g. Farmer Vegetables
• 50 g butter
• 1 tbsp flour
• 200 ml milk
• 100 g whipping cream or 100 ml Cremefine for cooking
• 2 tbsp mustard, medium hot, approx.
• 1 tbsp coarse mustard, approx.
• salt and pepper
• n. B. lemon zest
• ½ bunch chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Boil the eggs in boiling water for about 5 to 7 minutes until soft-boiled. Prepare the frozen vegetable mix according to the package instructions. Melt the butter in a saucepan, then stir in the flour and sweat briefly. The roux should not take on any color. Then deglaze with the milk and cream while stirring, bring to a boil, then cover and simmer over low heat for about 5 minutes, stirring frequently. Then remove from the heat and stir in the mustard varieties, do not allow the sauce to boil any longer, and season with salt and pepper and, if desired, a little lemon zest. Drain the eggs and rinse them. Rinse the chives, shake dry and cut into fine rolls. Drain the vegetables. Peel and halve the eggs. Serve the vegetables with the mustard sauce and eggs and sprinkle with the chives. Serve with rice, boiled potatoes or mashed potatoes.