Eggs with Mustard Sauce and Mashed Potatoes

Ingredients

• 800 g starchy potatoes
• Salt
• 2 tbsp butter
• 200 ml milk
• Nutmeg (freshly grated)
• 2 tbsp butter
• 2 tbsp flour
• 250 ml meat broth
• 250 ml milk
• 4 tbsp medium-hot mustard
• 1 tbsp Dijon mustard
• a pinch sugar
• 1 tbsp White Wine Vinegar
• 8 eggs
• Salt
• pepper (ground)
• 0.5 handful chervil leaves

Instructions

1. 1.

   Peel, wash, and cut the potatoes into large pieces. Boil in salted water for about 20 minutes until tender. Drain, let steam dry, then mash with a potato press. Stir in butter and hot milk with a wooden spoon to create a smooth purée. Season with salt and nutmeg.

2. 2.

   For the mustard eggs, melt butter in a saucepan, whisk in flour, and lightly brown while stirring. Gradually add broth and milk, whisking vigorously with a whisk to prevent lumps, and simmer for about 4 minutes. Stir in mustard, sugar, vinegar, salt, and pepper. Cook the eggs for approximately 8 minutes, then shock in cold water and peel. Plate the mashed potatoes and sauce together, arrange the boiled eggs on top, and garnish with chervil.