Fake rabbits with mustard sauce

Ingredients for 2 servings:

• 2 eggs
• 1 slice(s) of toast
• 1 onion(s)
• 400 g minced meat, mixed
• salt and pepper
• 20 g butter
• 20 g flour
• 400 ml vegetable broth (instant)
• 250 ml milk
• 400 g carrot(s)
• 1 tbsp oil
• 2 tbsp mustard, medium hot
• Parsley

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Meatballs filled with egg

Boil the eggs hard for about 10 minutes. Rinse, peel, and halve lengthwise. Soak the bread in water. Dice the onion. Squeeze the bread, knead with the minced meat and onion. Season. Place 1/4 of the minced meat mixture around each egg half and press down. Form 4 large meatballs and place them in the muffin tin. Bake in a hot oven at 200°C (top/bottom heat) for about 40 minutes. It is best to line the bottom with baking paper in case any fat boils over. Meanwhile, heat the butter and sauté the flour in it. Stir in 250 ml stock and milk, bring to the boil, and simmer for a few minutes. Season the sauce with mustard, salt, and pepper. Peel and trim the carrots. Cut diagonally into thin slices and fry in hot oil. Add 150 ml stock and cook. Remove the dumplings from the tin and serve with the (drained) carrots. Sprinkle with parsley.