Potato and egg stew with mushrooms

Ingredients for 2 servings:

• 50 g margarine
• 4 garlic cloves, pickled
• 100 g flour
• 2 tsp, heaped vegetable broth, instant
• 20 g mustard, medium hot
• 200 g water, hot
• 500 ml oat milk (oat drink)
• 400 g potatoes, small
• 4 eggs, size M
• 400 g mushrooms
• some cress for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

with mustard

In a sufficiently large pot, cook the potatoes for about 25 minutes. In another pot, boil the eggs until soft-boiled. Wash, trim, and slice the mushrooms. Wash the cress, shake dry, and set aside. Peel and finely chop the garlic cloves. In another large pot, melt the margarine and sauté the garlic in it. Add the flour, mix everything well, and sauté briefly. Deglaze with the hot water. Whisk in the mustard and vegetable stock, then stir in the oat milk. Bring everything to a boil while stirring. In the meantime, peel and quarter the potatoes. Peel the eggs and dice them into small pieces. Add the diced eggs, potato quarters, and mushrooms to the boiling mixture. Simmer gently for about 5 minutes while stirring. Serve as soon as the cooking time is over. Ladle a portion of the potato and egg stew onto each plate and garnish with the cress.