Summary

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

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Instructions

1. 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.
2. Boil the eggs for 8 minutes, quench and peel them.
3. 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.
4. Halve the eggs and arrange on top of the sauce with a few cress leaves.
5. This goes well with mashed potatoes with fried onions.