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Eggs in mustard sauce made from cottage cheese

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Ingredients for 1 servings:

  • 3 eggs
  • 100 g cottage cheese
  • 75 ml milk, alternatively oat drink
  • 1 onion(s)
  • 3 tbsp mustard
  • 2 tbsp yogurt
  • 2 tbsp Parmesan
  • e.g. olive oil
  • n. B. Dill
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

low-carb, vegetarian

Boil the eggs hard for about 8 minutes. Meanwhile, finely chop the onion and sauté in a pan with olive oil for about 2-3 minutes until translucent. Then deglaze with milk. Stir in the yogurt, mustard, and cottage cheese and bring to a boil. Then stir the Parmesan cheese into the sauce. Season with salt and pepper. Peel and halve the eggs. Serve on a plate. Pour the sauce over the eggs and sprinkle with dill.

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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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Eggs in mustard sauce made from cottage cheese