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Mustard eggs with cress

30 g flour
20 g butter
200 ml vegetable broth
50 ml cream
4 eggs
1 tsp. grainy mustard
2 – 3 tsp. spicy mustard
Salt, sugar
Cress

Mustard eggs with cress

If you want to impress Mama…

Sift the flour and cut the butter into pieces.
Place the broth, cream, butter and flour in the mixing container.
Place the mixing attachment into position. Set the timer to 10 min., cooking level 100° C and use the transparent lid insert.
Put the eggs on and boil until the yolks are waxy (medium-soft).
Add the mustard to the warm Béchamel sauce and mix at level 1 for 30 sec.
Season with salt and sugar to taste.
Peel and halve the eggs and serve with the mustard-Béchamel sauce.
Garnish with cress.
2 min 12 min