Mustard eggs with rice

Ingredients for 4 servings:

• 8 eggs
• 1 onion(s)
• 1 tbsp butter
• 2 tbsp flour
• 400 ml vegetable stock
• 150 g crème fraîche
• Salt
• pepper
• 2 tbsp mustard, medium hot
• 250 g rice (long grain rice)
• ½ bunch of dill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

refined with crème fraîche

Cook the eggs in boiling water for 8 minutes. Then cool in cold water, peel, and halve lengthwise. Peel and dice the onion. Heat the butter in a saucepan and sauté the onion until translucent. Dust with flour and sweat, but do not allow to brown. Pour in the vegetable stock and stir well. Add the crème fraîche and simmer for 5 minutes, then season with salt, pepper, and mustard. Cook the rice in salted water according to the package instructions. Meanwhile, add the egg halves to the sauce and warm through. Rinse the dill and shake dry. Pick off the ends, chop them, and stir them into the sauce. Arrange the rice on plates with the mustard eggs and serve garnished with dill. A leaf salad is a good side dish.