Boiled eggs in mustard sauce with spinach and potatoes

Ingredients

For 1 serving

• Eggs2
• Reduced-fat milk150 ml
• All-purpose flour10 g
• Butter5 g
• Mustard1 tablespoon
• Spinach100 g
• Potatoes200 g
• Saltto taste

Contains: gluten, lactose, eggs, mustard,

Method

1. Peel the potatoes and cut them into roughly 3 cm pieces. Put them in a pan of cold water, bring to the boil, add salt and cook for 15 minutes over medium heat, until tender; drain.
2. Meanwhile put the eggs into a small pan of boiling water and cook them for 9 minutes, until the yolks are firm; cool them in cold water, peel and halve them.
3. For the sauce, melt the butter in a small pan over medium-low heat, add the plain flour and whisk for 1 minute. Pour in the milk in a thin stream, whisking all the time, and cook for 4 minutes, until the sauce is smooth and coats the spoon. Off the heat stir in the mustard and a pinch of salt.
4. Wash the spinach and put it in a frying pan with the water still clinging to the leaves and a pinch of salt; cook over medium heat for 2–3 minutes, until wilted, then drain.
5. Arrange the potatoes and spinach on the plate, add the halved eggs and spoon over the hot mustard sauce.