Poached eggs à la Mama

Ingredients for 2 servings:

• 100 g butter
• 1 onion(s)
• 3 tbsp flour
• 250 ml milk
• 250 ml vegetable stock
• 1 tbsp tomato paste
• 2 tbsp mustard, medium hot
• 4 m.-sized eggs
• 1 ½ liters of water
• 5 tbsp vinegar (spirit vinegar)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

sour eggs Polish style

Melt butter in a saucepan, sauté diced onion, sprinkle over flour, and make a roux. Pour in milk and then vegetable stock, stirring constantly to avoid lumps. Season well and season first with tomato paste and then with mustard, then simmer gently. In a second saucepan, bring about 1.5 liters of water and the vinegar to a boil. Crack the eggs one at a time into a soup ladle (a sauce ladle is too small) and carefully drop them into the vinegar, then simmer for between 4 and 7 minutes, depending on your taste. Then remove the poached eggs from the vinegar and add them to the prepared sauce, letting them simmer briefly. Boiled potatoes or mashed potatoes go well with this.