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Cress – egg – sauce

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Ingredients for 1 servings:

  • ¼ liter broth
  • ½ liter of milk
  • 3 tbsp sauce thickener, light
  • 2 tbsp cream cheese
  • 1 tsp mustard, medium hot
  • 1 egg(s), hard-boiled, chopped
  • 4 tbsp cress, chopped
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bring the broth and milk to a boil. Stir in the sauce thickener and simmer for 1 minute. Stir in the cream cheese and mustard. Stir in the chopped hard-boiled egg and cress. Season with salt and pepper. Serves 6. Serves 6.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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