Eggs in Curry Mustard Sauce

Ingredients

• 30 g small onions (1 small onion)
• 200 ml classic vegetable broth
• 2 tbsp Rapeseed oil
• 1 tsp curry powder
• 1 tbsp spelt flour (Type 630)
• 200 ml milk (1.5% fat)
• 125 g pre-cooked wheat kernels (cooking bag, 10 min cooking time)
• Salt
• 4 eggs
• 0.5 bunch of chervil
• 2 tbsp coarse mustard
• Pepper
• 1 tsp white wine vinegar
• a pinch of sugar

Instructions

1. 1.

   Peel and finely dice the onion. Heat the vegetable broth.

2. 2.

   Heat rapeseed oil in a pot and sauté the diced onions until translucent. Add curry powder and spelt flour, stirring to toast.

3. 3.

   Gradually add milk and vegetable broth, whisking with a fork to smooth the sauce. Simmer on low heat for 10 minutes, stirring occasionally.

4. 4.

   Meanwhile, cook the wheat in boiling salted water according to package instructions.

5. 5.

   Poach the eggs in boiling water for 6 minutes. Wash, dry, and finely chop the chervil.

6. 6.

   Stir mustard into the sauce. Season with salt, pepper, vinegar, and a pinch of sugar.

7. 7.

   Shock the eggs in cold water, peel, and halve them. Add the eggs and chervil to the curry-mustard sauce.

8. 8.

   Drain the cooking bag, open it, and distribute the wheat onto two plates. Serve the curry-mustard eggs on top.