John Myers
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Ingredients
Boiled eggs with mustard sauce:
- 3 piece Eggs
- 1 tbsp Butter
- 1 tbsp Flour
- 250 ml Milk
- 100 ml Cooking cream
- 0,5 tbsp Medium hot mustard
- 0,5 tbsp Grainy mustard
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
- 1 powerful splash Lemon juice
Beetroot:
- 200 g Beetroot
- 1 tbsp Olive oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Potato mushroom duo:
- 450 g / peeled and shaped 8 waxy potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Salt
- 1 tbsp Beetroot juice
- 1 leaf Red cabbage
- 1 apple
Serve:
- 2 Stalk Parsley
- 4 big pinches Coarse sea salt from the mill
Instructions
Boiled eggs with mustard sauce:
- Boil the eggs for approx. 5 - 6 minutes, quench and peel off for serving. Melt butter (1 tbsp) in a pan, dust / stir in flour (burn in!) And slowly deglaze / stir in with me (250 ml). Add the cooking cream (200 ml), medium-hot mustard (½ tbsp) and grainy mustard (½ tbsp) and stir in with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), sugar (1 big pinch) and lemon juice (1 strong splash). Simmer / reduce everything for 5 - 7 minutes.
Beetroot salad:
- Quarter the beetroot, cut into slices and mix with olive oil (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Potato mushroom duo:
- Peel the potatoes with the peeler and shape into decorative potato mushrooms with the apple cutter and kitchen knife. Fill 2 small pots with 4 potato mushrooms each. Fill a pot with salted water (1 teaspoon) and ground turmeric (1 teaspoon) and a pot with salted water (1 teaspoon salt), beetroot juice (1 teaspoon) and a red cabbage leaf and cook and drain both pots for about 20 minutes .
Serve:
- Divide the potato mushroom duo, beetroot salad and boiled eggs (3 halves each) with mustard sauce on 2 plates and serve garnished with parsley. Season the potatoes and egg halves with coarse sea salt from the mill when serving.
