Mustard Eggs with Potatoes and Cucumber Salad

Ingredients

• 4 pcsEgg
• 500 gPotato
• 1 pcsCucumber
• 2 pcsOnion
• 20 gWheat flour
• 350 mlVegetable broth
• 25 gMustard
• 20 mlApple cider vinegar
• 10 mlLemon juice
• 20 mlRapeseed oil
• 5 gDill
• 5 gSugar
• 10 gSalt
• 2 gPepper

Instructions

1. 1

   Boil eggs

   • Hard-boil eggs in boiling water
   • Rinse eggs under cold water
   • Peel eggs
2. 2

   Cook potatoes

   • Peel potatoes
   • Boil in salted water until tender
   • Drain and let steam off briefly
3. 3

   Dress cucumber salad

   • Thinly slice cucumber
   • Finely dice onion
   • Whisk dressing
   • Mix cucumber and onion with dressing
   • Let sit briefly
4. 4

   Cook mustard sauce

   • Heat oil
   • Sweat onion until translucent
   • Stir in flour
   • Whisk in stock until smooth
   • Simmer briefly
   • Stir in mustard
   • Season with lemon juice, salt and pepper
5. 5

   Plate and serve

   • Halve eggs
   • Warm eggs in the mustard sauce
   • Serve with potatoes and cucumber salad