Summary

Ingredients

• 6 medium egg (s)
• 200 g zucchini
• 1 shallot (s)
• 1 tomato (s)
• 1 tablespoon margarine
• 50 g cream
• 250 ml water
• 1 teaspoon vegetable stock, instant
• 2 tablespoon sauce thickener, light
• 3 teaspoons mustard, medium hot
• 1 teaspoon honey
• some salt and pepper
• basil, for garnish

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Instructions

1. Cook the eggs in boiling water for about 7 minutes, rinse with cold water and peel. Clean the zucchini and cut into small cubes. Peel and finely chop shallot. Quarter the tomato, remove the stem, core and dice.
2. Steam the shallot in the hot margarine in a saucepan. Add zucchini cubes and sauté. Pour in 250 ml of water and cream, bring to the boil and stir in the vegetable stock. Stir in the sauce thickener and cook for 1 minute. Season to taste with mustard, honey, salt and pepper. Add diced tomatoes and heat in the sauce. Halve the eggs and serve with the zucchini mustard sauce. Garnish with a few leaves of basil as needed.
3. This goes well with mashed potatoes.