Summary

Ingredients

• 8 egg (s), organic
• 1 tablespoon rapeseed oil
• 4 tablespoons smoking flour or smoking shavings
• 1 shallot (s)
• 30 g butter
• 1 tablespoon flour
• 100 ml white wine
• 4 tablespoon mustard, coarse and / or fine (to taste)
• 250 ml broth
• 150 ml cream
• 400 g potato (s), floury cookin
• nutmeg
• 2 pinch (s) salt
• 4 tablespoon butter

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Instructions

1. Boil the eggs until soft, let them cool down a little and then peel them.
2. Oil the eggs with the rapeseed oil.
3. To smoke the eggs in the pot, line it with aluminum foil and spread the smoking chips or the smoking flour on it. Place the sieve insert with the eggs on it and close with a saucepan lid. Smoke the shavings over high heat and then smoke the eggs over medium heat for a good 20 minutes. If you want to smoke the eggs on the grill, coarse soaked smoking chips are also suitable.
4. Wash, peel and cook the potatoes in salted water. Let something evaporate and chop it up with a pounder. Season with butter, salt and nutmeg.
5. Peel the shallot, cut into cubes and fry in a saucepan with the butter until golden. Add the flour, let it sear a little, deglaze with white wine and whisk well. Add the stock and bring to the boil once. Now pour on the cream, add the mustard of your choice coarse or / and fine and stir everything into a smooth sauce. Season with salt to your own taste.
6. Serving: Place the mashed potatoes in the center of a plate, place the eggs on top and then pour generous amounts of sauce. Good Appetite!