Bacon-Wrapped Hard-Boiled Eggs with Mustard Sauce
- For the mustard sauce
- 2 tablespoons butter
- 1 ½ tablespoons Pastry flour
- 350 milliliters Vegetable broth
- 150 milliliters Whipped cream
- 2 tablespoons medium hot Mustard
- 1 pinch sugar
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.