egg sauce

Ingredients for 2 servings:

• 2 tbsp margarine
• 1 tbsp flour
• ¼ liter of milk
• 2 eggs, hard-boiled
• 1 tsp mustard
• salt and pepper
• 500 g potatoes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

to ‘Gebrädelten’ (potatoes)

Melt 1 tablespoon of margarine in a saucepan, add the flour, and sauté briefly. Be careful not to let the roux burn. While stirring constantly with a whisk, pour in the milk. Chop the hard-boiled eggs and add them to the sauce. Bring to a boil briefly while stirring, then season with mustard, pepper, and salt. If the sauce is too thick, add water or more milk. We always serve this with “Gebrädelte” (sautéed potatoes). These are a cross between boiled and fried potatoes: Melt 1 tablespoon of margarine in a pan, add raw potato cubes, season with salt, and pour in a little water. Close the lid and cook at medium heat until the water has evaporated and the potatoes have a delicious brown crust.