Senfei, just the way we love it

Ingredients for 4 servings:

• 8 eggs
• 500 g potatoes
• 250 ml sweet cream or Cremefine
• 3 tbsp Dijon mustard
• 100 g butter or margarine, low-fat
• 250 ml vegetable stock, instant
• 3 tsp honey
• 3 tbsp flour
• 1 bunch of chives
• 2 orange(s), the juice
• salt and pepper
• e.g. chili sauce, possibly

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with a mustard-orange-honey-cream sauce

Put the potatoes to boil and keep an eye on them until they’re tender. Boil the eggs for 5-6 minutes; don’t let them harden, as this will leave too much dust in your mouth! Melt the butter in the pan, add the mustard if desired, stir in the cream, season with salt, pepper, and honey to taste. Take 3 tablespoons of the vegetable stock, mix it with the flour, and stir it into the remaining stock until lump-free. This will be the delicious sauce. Let it simmer gently for 10 minutes, stirring frequently. Finely chop the chives. Add the contents of the pan (butter, mustard, cream, and honey) to the thickened vegetable stock. Squeeze the 2 oranges and add the juice to the sauce, sprinkle in the chopped chives (and if you like it spicy, chili sauce helps!). Now it’s time to serve the mustard egg the way I like it: the delicious mustard, orange, honey, and cream sauce with eggs and potatoes! For vegetables, fried green beans with onions and ham cubes would be a good choice!