Eggs with Chili Mustard Sauce
250 ml double cream 125 ml vegetable soup 200 g cream cheese (Gervais) 2 tbsp. chilisauce (finished product) 3 tbsp. mustard 12 eggs 1 bunch chives salt, pepper
1
2
3
Boil eggs hard.
Boil up double cream and soup. Let all simmer about 5 minutes.
Add and melt cream cheese.
4
5
6
Stir well and season with salt and pepper.
Stir in chilisauce . . .
and mustard. Season to taste.
7
8
Wash and chopp chives.
Peel and halve eggs.
Side dish: mashed potatoes
www.serviert.at