Egg ragout with boiled potatoes

Ingredients for 4 servings:

• 1 kg potatoes, small
• 4 m.-sized eggs
• 1 onion(s)
• 2 tbsp butter
• 2 tbsp, leveled flour
• ¼ liter of milk
• Vegetable broth, granulated
• 1 bunch of spring onions
• 1 tbsp mustard, medium hot
• salt and pepper
• n. B. capers

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the potatoes for about 20 minutes until tender. Boil the eggs for about 10 minutes, then rinse and peel them. Peel and dice the onion. Sauté in the hot butter in a pan. Sprinkle with flour and sauté briefly. Stir in 1/4 l milk and enough water to make a creamy sauce. Bring to a boil and simmer for about 10 minutes. Season with granulated stock. Trim and wash the spring onions and finely slice them. Stir into the sauce, leaving aside some of the green parts. Season with mustard, salt and pepper. Cut the eggs into sixths and heat them in the sauce. Peel the potatoes. Serve with the ragout and sprinkle with the onion greens. Tip: If you like capers, you can also stir them in at the end.