Eggs on Watercress Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 40 g butter, or mararine
- 1 tablespoon flour
- 400 ml vegetable stock, from the jar
- 8 egg (s)
- 1 bunch watercress
- salt and pepper
- 1 teaspoon lemon juice
- sugar
- 150 ml cream
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion and sauté in hot fat until translucent. Dust with flour, sauté briefly and deglaze with the vegetable stock. Cook for 5 minutes while stirring.
- Boil the eggs for 8 minutes, quench and peel them.
- Cut the watercress leaves from the stems and add to the sauce except for a few leaves. Puree with the cutting stick. Season the sauce with salt, pepper, lemon juice and a pinch of sugar. Whip the cream until it is half stiff and stir in with the whisk.
- Halve the eggs and arrange on top of the sauce with a few cress leaves.
- This goes well with mashed potatoes with fried onions.
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