Smoked eggs in mustard sauce with mashed potatoes recipe
Smoked Eggs in Mustard Sauce with Mashed Potatoes recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|1 tbsp||rapeseed oil|
|4 tbsp||smoke wood chips, e.g. Hickory|
|1||shallot, finely chopped|
|100 ml||white wine|
|2 tbsp||Dijon mustard|
|2 tbsp||wholegrain mustard|
|250 ml||vegetable stock|
|150 ml||single cream|
|800 g||potatoes, peeled and quartered|
Cook the eggs for 5 minutes, allow to cool and peel carefully. Oil the eggs with the rapeseed oil.
Smoke the eggs either on a BBQ or in a pot with strainer insert and lid. In the latter case place aluminium foil on the bottom of the pot and divide small smoke chips on the foil. Place the eggs in the strainer insert, cover with the lid and switch the heat to high. When the smoke starts to smell, switch to low and smoke the eggs for 20 minutes. In case you want to smoke the eggs over the BBQ, you should use larger smoke chips and soak them in water in advance.
Cook the potatoes in salted water until done.
In the meantime, sauté the shallots in a large saucepan in butter until golden. Add the flour and cook stirring until pale yellow. Deglaze with the wine, stirring constantly with a wire whisk. Pour in the stock and bring to a boil, still whisking. Cook for approximately 10 minutes, stirring frequently. Finally add the cream and mustard and stir until smooth. Season to taste with salt.
Mash the cooked potatoes with a generous knob of butter. Season to taste with salt, pepper and nutmeg.
Spoon mashed potatoes in the middle of the plates. Top with the eggs and pour over the sauce.
ca. 20 min
ca. 30 min
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