Mustard eggs with carrot rice

Ingredients for 2 servings:

• 4 m.-sized eggs
• 100 g basmati rice
• ¼ tsp salt
• 250 g carrot(s)
• 1 small shallot(s)
• ½ tbsp rapeseed oil for frying
• ½ tbsp honey
• 50 ml vegetable stock
• salt and pepper
• ½ bunch of dill
• 1 tbsp mustard
• 150 g sour cream
• 50 ml vegetable stock
• 200 g whipped cream
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

A classic with creamy sauce and fresh dill.

Cook the rice in salted water according to the package instructions. Boil the eggs for approx. 5-10 minutes, or until hard-boiled or soft-boiled, then rinse and peel. For the rice: Meanwhile, peel the carrots and cut into thin slices. Peel the shallot and cut into fine wedges. Heat the oil in a saucepan. Briefly sauté the shallot and carrots, season with salt, pepper, and honey, and deglaze with vegetable stock. Let everything cook for 3-5 minutes. Drain the rice and mix with the carrot mixture. For the sauce: Pick off the dill tips and roughly chop them. Mix the mustard with the sour cream, stock, and heavy cream. Bring the sauce to a boil, season with sugar, salt, and pepper. Fold in the dill. Halve the boiled eggs and serve with the carrot rice and mustard-dill sauce. For 2 servings, each serving has 610 kcal.