something I love so, such a court, the man (woman) in the evening totally hungry quickly shoot from the hip can ... This recipe is such a Hüftschuss o)
EGGS IN MUSTARD SAUCE
INGREDIENTS for 4:
1 kg potatoes
salt, pepper, sugar
8 organic eggs 3 tablespoons butter
3 tablespoons (40 grams) flour 200 g whipped cream
1 / 2 l water
2 tsp vegetable stock (instant)
3-4 heaped tablespoons (100-125 g) medium-hot mustard
1 teaspoon white wine vinegar
1 / 2 bunch curly parsley
PREPARATION:
First peel the potatoes and halve depending on the size or quarters, cover and then cook in salted water 20 minutes.
anpieksen Meanwhile, the eggs and hard boil in water for 10 minutes.
During the potatoes and cook eggs, place in a saucepan melt the butter and dust with flour and fry until golden brown is. Then add 1 / 2 l water and cream, stirring gradually until a creamy consistency is obtained.
Now stir in the broth and even the mustard, bring to a boil and simmer for 4-5 more minutes. Finally, the sauce with salt, pepper, a pinch of sugar and white wine vinegar to taste.
Wash the parsley, dry and finely chop. When the eggs are hard boiled, and put off peel and keep warm if necessary in the mustard sauce. Drain the potatoes and
all harm. Finally, sprinkle the parsley over it ...
quick and good!
Good Appetite!
The recipe is from the damaged March 2011 - No. 3
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