Ingredients for 4 persons
For the eggs:
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1 TBSP Kühne Medium hot mustard
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1 TBSP Kühne Wholegrain Mustard
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8 Eggs
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60 g Butter
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40 g Flour
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500 ml Milk
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Salt, Pepper
For the spinach:
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100 g Fresh spinach
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20 ml Olive oil
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Salt, Pepper
For the mashed poatoes:
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400 g Potatoes
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200 ml Milk
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50 g Butter
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Salt, Pepper
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Nutmeg
Preparation
Kitchen utensils
Stove, pot, potato masher, whisk
Boil the potatoes and heat the 200 ml of milk. Then mash the potatoes and milk with the butter, season with salt, pepper and nutmeg, and stir through with the whisk.
For the mustard sauce, as with a béchamel, first foam the butter and then sauté the flour in it. Pour in the cold milk and stir immediately. Then bring to the boil while stirring and let it simmer gently for 15 minutes so that the flour taste disappears.
Then add the Kühne mustard to the sauce and season with salt and pepper.
To serve, divide the mashed potatoes among four plates. Add the spinach salad and the hot, halved eggs on top. Finally, pour the mustard sauce over everything and serve.
Recipe advice
Kühne Beetroot add some colour and nice taste!
Nutritions
-
Calorific value
ca. 440 kcal (1839 kJ) -
Protein
18 g -
Fat
34 g -
Carbohydrates
7 g