Cauliflower in Mustard Bechamel with Eggs

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Cauliflower in Mustard Bechamel with Eggs

Instructions

Clean and wash the cauliflower, cook in boiling salted water for about 20 minutes. Boil the eggs for 8 minutes, then rinse. Peel and finely dice the onions.
Cut the bacon into strips and fry in a saucepan. Allow the onions to turn translucent in the fat, dust the flour over them and sweat while stirring. Deglaze with the broth. Let the sauce cook over a mild heat for 10 minutes, stirring occasionally. Season the sauce with mustard, salt, pepper and sugar.
Peel and halve the eggs. Drain the cauliflower well and quarter it, arrange with the egg halves on a platter, pour the sauce over it. Cut the chives into rolls and sprinkle over them.

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