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🍽️ Hard-boiled eggs in spicy curry-mustard sauce

574 kcal · 30 min · 4 servings

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 grains (cooking bag, 10 minutes cooking time)
• salt
• 4 eggs
• 0.5 bunch chervil
• 2 tbsp grainy mustard
• pepper
• 1 tsp white wine vinegar
• 1 pinch sugar

Instructions

1. 1. Peel the onion and cut it into small cubes. Bring the vegetable broth to a boil in a pot.
2. 2. Heat the rapeseed oil in a pot and sauté the onion cubes until translucent (becomes see-through and soft). Stir in the curry powder and spelt flour and sauté the mixture briefly.
3. 3. Gradually add the milk and the hot vegetable broth. Stir the sauce smoothly with a whisk to prevent lumps. Let the sauce simmer on low heat for 10 minutes, stirring occasionally.
4. 4. Cook the wheat in boiling salted water, exactly according to the instructions on the package.
5. 5. Boil the eggs in boiling water for 6 minutes. Wash the chervil, shake it dry and chop it finely.
6. 6. Stir the mustard into the sauce. Finally season the sauce with salt, pepper, vinegar and a pinch of sugar.
7. 7. Rinse the eggs under cold water to stop the cooking process, peel them and cut them in half. Add the eggs and chervil to the curry-mustard sauce.
8. 8. Drain the wheat from the cooking pouch, open the pouch and distribute the wheat onto two plates. Arrange the eggs with the sauce on top.

Nutrition per serving

• kcal: 574
• Protein: 29 g · Fett/Fat: 27 g · Carbs: 53 g