Eggs in Mustard Sauce and Rice with Peas

Coming home from a red eye flight at 8: 30 AM is no fun. Beeing awake for nearly 30 hours is exhausting.

It took me a while to get a clear view of that day. Loads of laundry- everything was sweaty and sandy took some of my time. At 2 PM I was hungry.

Eggs were enough in the egg carton, a couple of jars of different kinds of mustard in the fridge. Everything else was in stock. This sauce works great with rice.

To make the rice a bit more substancial, I added defrosted peas and a heaped teaspoon full of veg stock paste.

 Recipe for 2:

4 eggs medium boiled

2 tbsp butter, 2 tbsp flour, 150 ml milk, 200 ml double cream, 2 tbsp Noilly Prat

3 tsp sweet mustard, 2 tsp Dijon mustard, 2 tsp whole grain mustard, 2 tsp English mustard

1 tsp agave syrup

1 cup Jasmine rice

Prepare the roux with butter and flour. Gradually add milk and stir constantly. Now add Noilly Prat and cream.

Now add all the mustards and the syrup. Season with salt and pepper and peel the eggs and add them.

I use a rice cooker. Start with 1 cup of Jasmine rice and veg stock. 5 min before the rice is done, add the 150 g defrosted peas.