Egg Toast with Mustard Sauce2016-01-18
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
This dish can be either an appetiser or a first course, depending on how you serve it; on small pieces of toast or on one large slice. It’s up to you each time.
The truth is, we liked this recipe because it’s a different way of eating eggs. The creaminess of this delicate mustard sauce gives the dish an original touch. In the original recipe this sauce was made with milk, but we’ve replaced it with our Organic Spelt Drink to give it a different flavour and make it a bit lighter than with milk. Of course, you could be creative and try it with another plant-based drink: rice, oats, teff or whatever.
Mustard seeds are related to the seeds of faith and abundance. In ancient religious texts they are mentioned as something very small that multiplies and symbolises abundance and multiplicity.
Some forty different species of mustard are known, but very few are of culinary interest. These are white, black and wild mustard. This useful ingredient is used primarily as a condiment in certain dishes and to make many and varied sauces to accompany meat and salads.
We were inspired by an original recipe from the Can Colette blog. An interesting blog featuring vegetarian recipes which as Zaida, who’s behind the blog, says, are created with lots of love.
Here goes with the recipe…
- 1-2 eggs per person
- For the mustard sauce:
- 3 tablespoons of butter
- 2 level tablespoons of flour
- 125 ml Amandín Organic Spelt Drink
- 250 ml Amandín Organic Vegetable Stock
- 2-3 tablespoons of tablespoons of mustard
- Salt and pepper
- For the potato purée:
- 1 kg of floury potatoes
- 250 ml Amandín Organic Spelt Drink
- 30 g butter
- Freshly-grated nutmeg
For the mustard sauce: melt the butter in a saucepan. Add the flour and fry it gently, whisking constantly. Add the spelt drink cold without stopping whisking to stop lumps forming.
Add the stock and bring it to the boil. Simmer over a high heat for 5 minutes, stirring from time to time. Take it off the heat, add the mustard and mix well. Season and set aside.
For the potato purée: peel and wash the potatoes and cut them into large chunks. Put them in a saucepan, cover them with water and bring them to the boil. Simmer at a medium heat for about 15 minutes until they’re soft.
Heat the spelt drink in another saucepan. When it’s hot add the butter. Drain the potatoes and mash them up. Add this to the spelt drink mixture and mix well. Season and grate a little nutmeg into it.
For the hard-boiled eggs: Fill a saucepan with water and bring it to the boil. Submerge the eggs and simmer over a high heat for 10 minutes. Take them off the heat and cool them with cold water. Shell them.
To serve, cut the egg in half and put it on the toast. Add a little potato purée and cover it in the sauce. Decorate with oregano or dill.
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Amandín Product Advantages
Organic Spelt drink
Organic Vegetable stock