John Myers
Contents
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Ingredients
Eggs in mustard sauce:
- 50 g Mustard
- 200 ml Vegetable broth
- 125 ml Sweet cream
- 1 tbsp Food starch
- 2 piece Egg yolk
- 1 tsp Honey
- 20 g Butter
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Currants
- 1 piece Chopped onion
- 1 piece Medium carrot, Julienne cut
- 1 tbsp Finely chopped parsley
- 1 pinch Pepper
- 1 pinch Salt
Boiled Eggs:
- 4 piece Eggs, cooked 5 minutes
- 300 ml Water
Salt potatoes:
- 300 g Waxy potatoes
- 500 ml Water
- 1 tsp Salt
Addition:
- 4 piece Sausages
Instructions
Preparation:
- Boil the eggs in boiling water for 5 minutes until they are waxy, let them cool and peel them. Peel and halve the potatoes and cook in salted water for 20 minutes. Chop the onions, carrot and parsley and place on a plate.
Mustard sauce:
- Bring the vegetable stock with mustard, onion, carrot and parsley to the boil and finally add the currants, spices, salt, starch, honey, vinegar, butter, egg yolk and cream little by little and stir until smooth, always stirring well.
Plate portions:
- Place a couple of boiled potatoes on each deep soup plate, add some sauce and finally plant the halved, waxy eggs in it.
Nutrition
Serving: 100gCalories: 170kcalCarbohydrates: 36gProtein: 2.4gFat: 0.4g
