Sig's Mustard and Leek /Zucchini Sauce for Eggs

Name: Sig's Mustard and Leek /Zucchini Sauce for Eggs
Yield: 2 servings
Cuisine: American
Ingredients: 3/4 tbsp butter; 1 medium leek; 1 Zucchini (courgette); 1/2 cup vegetable stock made with a vegetable stock cube; 2 tsp medium hot mustard; 30 ml cream; 1/2 tsp runny honey; 1 pinch Each salt and cayenne pepper; 1 tomato; 4 eggs

Sigrun @sigrun

German, living in England

Love this sauce with eggs

Sigrun @sigrun

German, living in England

Love this sauce with eggs

Saved

Ingredients

2 servings

3/4 tbspbutter
1 mediumleek
1Zucchini (courgette)
1/2 cupvegetable stock made with a vegetable stock cube
2 tspmedium hot mustard
30ml cream
1/2 tsprunny honey
1 pinchEach salt and cayenne pepper
1tomato
4eggs

Saved

Steps

1

Boil your eggs for about 7 minutes , run under cold water and peel .Set aside
2

Clean the Zucchini. Chop finely .Chop the leek finely then wash under running water
3

Saute the leeks until almost soft then add the zucchini and saute until done . Add the stock and the cream
4

Puree all until you have a sauce like resemblance. (If it is to runny you can thicken with a little cornflour , optional)
5

Flavour the sauce with the mustard , honey, salt and pepper .
6

Remove the seeds and the hard centre from the tomato and discard , chop the rest of the tomato a d add to sauce .
7

I like serving this with mashed potato , samphire and peas .