Smoked mustard eggs with mashed potatoes

Ingredients for 4 servings:

• 8 eggs, organic
• 1 tbsp rapeseed oil
• 4 tbsp smoking flour or smoking chips
• 1 shallot(s)
• 30 g butter
• 1 tbsp flour
• 100 ml white wine
• 4 tbsp mustard, grainy and/or fine (to taste)
• 250 ml broth
• 150 ml cream
• 400 g floury potatoes
• nutmeg
• 2 pinches of salt
• 4 tbsp butter

Instructions

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

Boil the eggs until soft-boiled, let them cool slightly, and then peel them. Coat the eggs with rapeseed oil. To smoke the eggs in a pot, line it with aluminum foil and spread the smoking chips or flour on top. Place the sieve insert with the eggs on top and cover with a pot lid. Smoke the chips over high heat and then smoke the eggs over medium heat for a good 20 minutes. If you want to smoke the eggs on the grill, coarsely soaked smoking chips are also suitable. Wash and peel the potatoes and cook them in salted water. Allow them to cool slightly and then mash them with a masher. Season with butter, salt, and nutmeg. Peel the shallot, dice it, and fry it in a pot with the butter until golden brown. Add the flour, let it cook slightly, deglaze with white wine, and whisk well. Add the stock and bring to a boil once. Now pour in the cream, add your choice of coarse or fine mustard, and mix everything into a smooth sauce. Season with salt to taste. To serve: Place the mashed potatoes in the center of a plate, place the eggs on top, and then pour on the sauce generously.