Bacon-Wrapped Hard-Boiled Eggs with Mustard Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 730 cal. | (35 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 35.8 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 30.5 μg | (68 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 914 mg | (23 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 26.6 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 512 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the mustard sauce
- 2 Tbsps butter
- 1 ½ Tbsps Pastry flour
- 350 milliliters Vegetable broth
- 150 milliliters Whipped cream
- 2 Tbsps medium hot Mustard
- peppers
- 1 pinch sugar
- In addition
- 2 Tbsps vegetable oil
- ½ stalk Leeks
- 2 Tbsps butter
- 1 Tbsp freshly chopped parsley
Preparation steps
For the potatoes: Peel, rinse and slice the potatoes into lengthwise sticks. Cook in boiling salted water until fork tender, about 20 minutes.
For the bacon-wrapped eggs: Meanwhile boil the eggs until hard-boiled. Place in an ice bath to cool and peel.
Wrap each egg with 1 bacon slice and fasten with toothpicks.
For the mustard sauce: Melt the butter in a pot. Stir in the flour to make a paste. Gradually whisk in the broth and allow to simmer until thickened, about 10 minutes. Stir in the cream and mustard, and season with salt, pepper and sugar.
For the leeks: Rinse and thinly slice the leeks.
For finishing: Heat the oil in a skillet. Add the eggs and cook until the bacon becomes crispy and golden. Remove and keep warm. Add the leeks to the skillet and sauté until soft.
Drain the potatoes and allow to sit in the hot pot to dry out. Add melted butter. Serve the potatoes, eggs, mustard sauce and leeks in the pan, and garnish with parsley.
