Eggs in Mustard Sauce with Wholemeal Mash

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Hard-boil 4 eggs for 9 minutes, refresh in cold water and peel.

   9:00
2. 2

   Boil 400 g potatoes and mash with 100 ml milk.

3. 3

   Whisk 15 g flour into 200 ml vegetable stock and bring to the boil, stirring.

4. 4

   Stir in 150 g natural yoghurt and 2 tbsp mustard without letting it boil again, and season with salt and pepper.

5. 5

   Halve the eggs, warm them through in the mustard sauce and serve with the mash.