Eggs in Mustard Sauce with Capers and Potatoes

This is a very easy and fast one. We need
2 eggs per person
potatoes, peeled and cut into chunks
1 cup chicken stock
1/2 cup of half/half
3 tbsp capers (less if you don't like them)
3 tbsp of yellow mustard (any mustard actually will do)
3 tbsp of sour cream
2 tsp of margarine
2 tsp of corn starch

In pot add the peeled potatoes with water and salt bring to a boil and cook till finished

In a 2. pot, add the eggs,  cover with water about 1/2" above the eggs, bring to a boil, turn off the heat and let it stand. Large  eggs let them stand for 8 minutes, extra large eggs for 10 minutes.

In a 3. pot melt the margarine, add the corn starch. Let it cook for 5 -7 minutes stirring constantly. Add slowly the almost boiling chicken stock. Again stir, stir, stir. Add the half/half, sour cream, yellow mustard  and capers. Cook the sauce for about 5 minutes. Stir, stir, stir. Season with salt and pepper to your liking.

Serve with a side salad
-Mahlzeit-






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