Sweet and sour mustard eggs with mashed potatoes

Ingredients for 4 servings:

• 1 liter of water
• 2 small onions
• 3 bay leaves
• 5 grains of allspice
• 1 tsp vegetable broth
• 3 tsp salt
• 50 g butter
• 50 g flour
• 250 ml cream
• 3 tsp mustard, medium hot
• e.g. lemon juice
• 4 eggs
• 100 g peas
• salt and pepper
• 1 tsp sugar
• 1 kg potatoes, floury
• 200 g butter
• ml milk
• Salt
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

For the stock, peel the onions and chop roughly. Place them in a pot with 1 liter of water along with the bay leaves, onions, stock, allspice, and salt. Bring to a boil briefly, then let stand for 10 minutes. Strain through a sieve to remove the spices. For the sauce, heat the butter in a pot, add the flour, and sauté. Add one or two tablespoons of mustard and fry briefly. Now gradually add the stock in small amounts, stirring well to avoid lumps. Repeat until the sauce becomes creamy. Add 1-2 tablespoons of mustard, depending on your taste, and the cream. Bring to a boil, but be careful not to let it burn; reduce the heat if necessary. Season the sauce with salt, pepper, lemon juice, and sugar for a sweet and sour flavor. Let the sauce simmer on the lowest heat, then add the peas. Crack the eggs and carefully drop them into the sauce one at a time to prevent them from breaking. Let them stand for about 10 minutes. Then stir gently with a wooden spoon. Season to taste. For the mashed potatoes, peel the potatoes and boil them in salted water until tender. Drain. Cut the butter into small pieces and add to the hot potatoes. Then mash until no large pieces remain. Slowly add the milk, stirring constantly, until it forms a slightly thick paste. Season to taste with nutmeg and salt.