Eggs with rocket and mustard sauce

Ingredients for 2 servings:

• ½ bunch rocket
• 4 eggs, size M, room temperature
• 150 ml whipped cream
• 100 ml milk
• 1 tsp cornstarch
• some salt and pepper
• 2 tsp mustard, medium hot

Instructions

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

Cut the stalks off the rocket. Wash the rocket and chop finely, leaving a few leaves. Boil the eggs in plenty of boiling water for 7 minutes until soft-boiled. Drain and refresh. Bring the cream and 50 ml milk to the boil in a saucepan. Mix the cornstarch with 50 ml milk until smooth and stir into the cream mixture. Bring to the boil while stirring and set aside. Season with salt, pepper and 2-3 teaspoons of mustard, stir in the chopped rocket. Peel the eggs, serve with the sauce and sprinkle with a few rocket leaves. Serve with mashed potatoes and bacon. Tip: If you have any dyed eggs left over from your Easter basket, you can serve them with the sauce too.