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Eggs on vegetables – mustard sauce

updated

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Ingredients for 5 servings:

  • 750 g potatoes
  • 600 g carrot(s)
  • 400 g leek
  • 10 eggs
  • 30 g margarine
  • 30 g flour
  • 250 ml milk
  • 250 ml vegetable stock
  • 1 tbsp mustard, medium hot
  • Salt
  • pepper
  • Parsley

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and dice the potatoes, peel and dice the carrots, and trim and slice the leeks. Boil the potatoes in salted water for 20 minutes, adding the carrots and leeks after 15 minutes. Cook the eggs for about 8 minutes. Heat the fat and sauté the flour. Deglaze with milk and stock and simmer for 5 minutes. Season with mustard, salt, and pepper. Drain the vegetables and mix into the sauce. Rinse the eggs, peel them, and halve them. Arrange everything nicely and sprinkle with parsley.

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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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