Eggs with beetroot and horseradish sauce

Ingredients for 2 servings:

• ½ kg potatoes
• 4 eggs, size M
• 1 tbsp butter
• 1 tbsp flour
• 400 ml vegetable stock
• 50 ml whipped cream
• 200 g beetroot (vacuum-packed, cooked)
• 2 tbsp creamed horseradish
• 3 sprigs of dill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

With creamed horseradish

1. Cook the potatoes with their skins on in plenty of salted water for 15-20 minutes. Drain the potatoes, let them evaporate, and peel them. 2. Meanwhile, cook the eggs in plenty of boiling water for 6 minutes. Refresh the eggs and peel them. Melt 1 tablespoon of butter in a saucepan, add 1 tablespoon of flour, and sauté over medium heat while stirring. Gradually stir in the vegetable stock and heavy cream, bring to a boil, and cook over low heat for 10 minutes while stirring. 3. Finely dice the beetroot and add it to the sauce with 2 tablespoons of creamed horseradish. Add the eggs to the sauce and heat through. Pick off the tips of 3 dill sprigs and chop them. Serve the potatoes with the eggs, beetroot sauce, and dill. Per serving: 20 g protein, 25 g fat, 49 g carbohydrates = 529 kcal (2221 kJ)