Eggs stuffed with crabsEggs with Mustard Sauce Elisenlebkuchen



Eggs with Mustard Sauce




Ingredients:
150 g / 5.25 oz
3
10 g / 0.3 oz
10 g / 0.3 oz
125 ml / 0.5 cup
3 tsp
2 g / 0.5 tsp

1 tbsp
potatoes
eggs
margarine, unsalted
plain flour
milk
mustard
sugar
Freshly ground pepper
cress

Serves 1 - 475 cal per serving
Prep-time: 15 min. - Total-time: 30 min.
For Eggs with Mustard Sauce first cook the potatoes with the skin. Meanwhile hardboil the eggs and prepare a roux. In a casserole melt the margarine and add flour. Immediately stir with a wire whisk and mind that the roux stays light colored. Reduce the heat to low and add the cold milk. Stirring constantly until thickened. Season with mustard, pinch of sugar and freshly ground pepper. You don't need to add salt because of the mustard. Peel the eggs, add to the sauce and reheat. Peel the potatoes and arrange together with the eggs in mustard sauce on a plate. Sprinkle with fresh cress.



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