Mustard horseradish sauce with boiled potatoes and eggs
Time
Preparation time: 15 min.
Cooking or baking time: 20 min.
Total preparation time: 35 min.
Eggs in a mustard horseradish sauce with boiled potatoes.
Ingredients (per person)
- 3-4 medium potatoes
- 1/4 L of milk or cream
- 1 tbsp medium hot mustard
- 3 heaped TL chalk (vegetable) horseradish
- 1 tsp instant chicken broth
- sea-salt
- freshly ground black pepper
- Marjoram, rubbed
- rosemary
- 2-3 hard-boiled eggs
preparation
- Peel potatoes, cut into finger-thick slices (to cook them faster) and place in a pot with cold water. Add a teaspoon of salt and a teaspoon of instant chicken broth.
- Cook the eggs, quench briefly and set aside.
- Put the milk or cream in a measuring cup. Add a little salt, mustard and horseradish. Add pepper, marjoram and rosemary and stir well.
- Peel the eggs and place in a saucepan with the mustard-horseradish mixture. The horseradish binds the sauce, so you do not need a roux or starch.
- Drain the potatoes and keep warm covered.
- Now boil the sauce with the eggs briefly.
- Put the potatoes on a plate and serve with the sauce and the eggs.
Tip: You can also capers in the sauce.
