Mustard eggs

Ingredients for 2 servings:

• 2 tbsp butter
• 1 ½ tbsp flour
• 300 ml vegetable stock
• 50 ml whipped cream
• 4 m.-sized eggs
• 1 tsp mustard, grainy
• 3 tsp mustard, hot
• ½ box of garden cress

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

First, heat the butter in a saucepan. Once the butter has completely melted, add the flour and stir until browned. Slowly stir in the vegetable stock and cream, bring to a boil, and then simmer over medium heat for about 15 minutes, stirring occasionally, until you have a smooth sauce. While the sauce is cooking, cook the eggs in another pan of boiling water for 6 minutes. Then rinse the eggs thoroughly with cold water and remove the shells. After 15 minutes, season the sauce with the coarse and hot mustard and season with salt and sugar. The sauce should no longer be boiling. Add the boiled eggs to the sauce and let them simmer while still warm. Cut the cress and sprinkle it over the eggs. Boiled or jacket potatoes go very well with this.