in Recipes

Eggs in mustard sauce with boiled potatoes

updated

Spread the love

Ingredients for 1 servings:

  • 3 potatoes
  • Salt
  • 2 eggs
  • 1 tbsp mustard
  • 1 tbsp crème fraîche
  • 1 bed of cress

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Singles dinner

Peel the potatoes, cut into wedges, and boil in salted water. Boil the eggs until soft-boiled. Mix the mustard with crème fraîche and 2 tablespoons of water, add the sauce to a pan, and bring to a boil. Drain the potatoes, peel the eggs, and halve them. Arrange the potatoes and eggs on a plate. Pour the sauce over the eggs and potatoes. Cut cress from the garden and arrange it in a pile on top of the eggs.

Facebook Comments

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.

Broccoli in cream sauce

herbal cream soup