Egg and vegetable ragout with mustard

Ingredients for 2 servings:

• 400 g potatoes
• 50 g bacon cubes or ham cubes
• 15 g butter
• 15 g flour
• 150 ml milk
• 150 ml vegetable stock
• 4 eggs, size M
• 100 g leek, cut into thick rings
• 100 g carrot(s), cut slightly diagonally into thick rings
• 1 tbsp grainy mustard
• 1 tbsp parsley, finely chopped
• Salt and pepper from the mill
• nutmeg

Instructions

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

Peel and halve the potatoes. Boil in salted water until tender. Heat the butter in a pan and briefly fry the bacon. Remove the bacon from the pan and sprinkle the flour into the frying fat. Sauté briefly, then deglaze with milk and stock, stirring. Simmer gently for 5 minutes. Cook the eggs in boiling water for about 10 minutes. About 10 minutes before the end of cooking time, add the carrots and leek rings to the potatoes and cook. Add the mustard to the sauce and stir in. Season with salt, pepper, and nutmeg. Peel the eggs and halve them lengthwise. Drain the potatoes and vegetables. Add the potatoes, vegetables, and eggs to the sauce. Sprinkle the bacon and parsley over the top.