Quick Mustard Eggs

Ingredients

• 4 medium eggs
• 1 onion
• 2 stalks tarragon (or ½ tsp dried tarragon)
• 125 g young spinach leaves
• 1 tbsp oil
• 150 ml soy cream
• 2 tbsp coarse mustard
• Salt
• Pepper
• Tabasco

Instructions

1. 1.

   Peel the eggs, place them in boiling water and cook for 6-7 minutes until soft-boiled. Peel and finely dice the onion. Wash the tarragon, shake off excess moisture, pluck the leaves and finely chop. Rinse the spinach in cold water and drain well.

2. 2.

   Heat oil in a pan and sauté the diced onion until translucent. Stir in the soy cream and bring to a boil.

3. 3.

   Add the spinach to the sauce and cook for 2 minutes.

4. 4.

   Stir in mustard and tarragon, seasoning the sauce with salt, pepper, and a few dashes of Tabasco.

5. 5.

   Drain the eggs and briefly cool them. Peel the eggs and warm them in the mustard sauce. This pairs well with mashed potatoes.