Summary

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

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Instructions

1. Cut off the stalks from the rocket. Wash rocket and finely chop except for a few leaves.
2. Cook the eggs in plenty of boiling water for 7 minutes until they are waxy. Drain and quench.
3. 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.
4. Peel the eggs, arrange with the sauce and serve sprinkled with a few rocket leaves.
5. This goes well with mashed potatoes with bacon.
6. If you still have colored eggs left over from the Easter basket, you can also serve them with the sauce.