Mustard Eggs with Leek Potatoes

• 400 gpotatoes, cut into 2 cm chunks
• 150 gtrimmed leek, well washed and thinly sliced
• 25 gbutter, divided
• Fine salt, to taste
• Black pepper, to taste
• 4medium eggs
• 15 gplain flour
• 250 mlwhole milk
• 20 gDijon mustard
• 120 gbaby spinach
• 5 mlwhite wine vinegar

Method

1. 1Put the potatoes in a medium saucepan, cover with cold water and add a pinch of salt. Bring to the boil, then simmer for 12–15 minutes until a knife slides easily through a chunk. Add the leek for the final 5 minutes, keeping it at a gentle simmer.
2. 2At the same time, bring a second small saucepan of water to a gentle boil. Lower in the eggs with a spoon and simmer for 9 minutes for just-set yolks. Lift into a bowl of cold water, then empty the egg saucepan.
3. 3Melt 15 g of the butter in the emptied egg pan over a low heat. Stir in the flour for 1 minute until it forms a smooth paste. Whisk in the milk a little at a time, smoothing out each addition before adding more.
4. 4Bring the sauce to a gentle simmer, stirring across the bottom, and cook for 3–4 minutes until it coats the back of a spoon. Turn the heat low and stir in the Dijon mustard. If the sauce becomes too thick to pour, loosen it with a spoonful of the potato cooking water.
5. 5Put the spinach in a colander and drain the hot potatoes and leek over it to begin wilting the leaves. Return all three to the warm potato pan with the remaining 10 g butter. Stir over a low heat for 1–2 minutes until the spinach has wilted and excess water has steamed away, then season with salt and black pepper.
6. 6Peel and halve the eggs. Taste the mustard sauce, then stir in the vinegar and a little salt if needed; the mustard already brings salt. Nestle the eggs into the warm sauce for 1 minute to take off the chill without boiling it hard.
7. 7Divide the leek potatoes and spinach between two shallow bowls. Spoon the eggs and plenty of mustard sauce alongside, letting some sauce run into the potatoes. Serve while everything is hot.

Per serving

kcal

559

protein

27.4g

fibre

7.7g

carbs

53g

fat

27.1g