Eggs with Rocket and Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ bunch rocket
- 4 egg (s), (class M, room temperature)
- 150 ml whipped cream
- 100 ml milk
- 1 teaspoon cornstarch
- some salt and pepper
- 2 teaspoons mustard, medium hot
Print Recipe
Pin Recipe Instructions
- Cut off the stalks from the rocket. Wash rocket and finely chop except for a few leaves.
- Cook the eggs in plenty of boiling water for 7 minutes until they are waxy. Drain and quench.
- Bring the cream and 50 ml milk to the boil in a saucepan. Stir the cornstarch with 50 ml milk until smooth and stir into the cream mixture. Bring to the boil, stirring, and set aside. Season with salt, pepper and 2-3 teaspoons of mustard, mix in the chopped rocket.
- Peel the eggs, arrange with the sauce and serve sprinkled with a few rocket leaves.
- This goes well with mashed potatoes with bacon.
- If you still have colored eggs left over from the Easter basket, you can also serve them with the sauce.
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