AI illustration

Senfeier — eggs in mustard sauce with potatoes

Why it worksMustard goes in after the sauce has thickened. Boiled for long, it turns bitter and loses its heat.

Ingredients

• 1 kg potatoes
• 8 eggs
• 30 g butter
• 30 g plain flour
• 300 ml semi-skimmed milk
• 1 stock cubes
• 40 g mustard
• 450 g frozen spinach

Method

1. Peel the potatoes and cut big ones in half. Boil them in salted water for 20 minutes, until a knife slides in easily.
2. Meanwhile, put the eight eggs in a pot of boiling water and boil them for 9 minutes. Cool them in cold water, then peel them.
3. Melt the butter in a pan on medium heat. Stir in the flour and cook for 1 minute. Slowly whisk in 300 ml of hot water with the crumbled stock cube, then the milk. Let it bubble gently for 5 minutes, stirring, until it coats a spoon.
4. Stir the mustard into the sauce, taste and add salt. Cut the eggs in half and warm them in the sauce for 2 minutes.
5. At the same time, heat the frozen spinach in a small pan with a pinch of salt for 5 minutes, until hot all the way through. Serve the eggs and sauce with the potatoes and spinach.

A portion: about 490 kcal · 25 g protein · 55 g carbs · 19 g fat