Mustard eggs
with spinach salad and mashed potatoes
Ingredients for 4 people
- For the mustard eggs
- 1 TbspKühne Medium Hot Mustard
- 1 TbspKühne Whole Grain Mustard
- 8Eggs
- 60 gButter
- 40 gFlour
- 500 mlMilk
- Salt
- Freshly ground pepper
- For the spinach salad
- 100 gFresh spinach leaves
- 20 mlOlive oil
- Salt
- Freshly ground pepper
- For the mashed potatoes
- 400 gPeeled potatoes
- 200 mlMilk
- 50 gButter
- Salt
- Freshly ground pepper
- Nutmeg
Nutritional information
Approx. 440 kcal (1839 kJ) / 18 g protein / 34 g fat / 7 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
The nutritional values given are approximate and should be taken as a guide.
Products used
Preparation
1. Boil the potatoes and heat 200 ml of milk. Then mash the potatoes and milk with the butter,season with salt, pepper and nutmeg and stir with a whisk.
2. For the mustard sauce, as with a béchamel sauce, first whisk the butter until frothy and thicken with flour. Pour in cold milk and stir immediately. Then bring to a boil while stirring and let simmer lightly for 15 min. so that the flour taste disappears.
Nex add the Kühne Mustard to the sauce and season with salt and pepper.
3. Peel the eggs and heat in some salt water. Marinate the spinach salad with salt, pepper and olive oil.
4. To serve, portion out the mashed potatoes on four plates. Add the spinach salad and the hot, halved eggs.. Finally, pour the mustard sauce on top and serve.
