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🍽️ Potatoes with Hard-Boiled Eggs in Creamy Mustard Sauce

625 kcal · 30 min · 4 servings

Ingredients

• 800 g potatoes
• 8 eggs
• 2 tbsp butter
• 2 tbsp flour
• 0.25 l whipping cream
• 0.25 l vegetable broth
• 1 tbsp parsley (finely chopped)
• 2 tbsp mustard
• 2 tbsp capers
• 2 egg yolks
• 2 tbsp lemon juice
• salt
• pepper

Instructions

1. 1. Peel the potatoes.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Boil the potatoes for 25 to 30 minutes until tender.
4. 4. Boil the eggs in a separate pot for about 10 minutes until hard-boiled.
5. 5. Melt the butter in a pot.
6. 6. Stir the flour into the butter.
7. 7. Let the butter-flour mixture sweat briefly.
8. 8. Pour in the vegetable broth and stir.
9. 9. Bring the mixture to a boil while stirring.
10. 10. Simmer the sauce for 5 minutes.
11. 11. Stir the sauce occasionally.
12. 12. Add the cream and stir well.
13. 13. Remove the pot from the heat.
14. 14. Whisk the egg yolk with a little warm sauce.
15. 15. Add the mustard and lemon juice to the egg yolk mixture.
16. 16. Stir this mixture into the rest of the sauce.
17. 17. Fold in the parsley.
18. 18. Add the capers.
19. 19. Season everything with salt and pepper.
20. 20. Serve the eggs with the mustard-caper sauce and the potatoes.

Nutrition per serving

• kcal: 625
• Protein: 22 g · Fett/Fat: 41 g · Carbs: 42 g