Broccoli with mustard cream sauce, boiled eggs and bacon

If you are not yet a fan of the bright, healthy and tasty broccoli cabbage, then I recommend preparing it according to this recipe. Juicy cabbage, aromatic fried bacon, thick and delicate creamy mustard sauce and boiled eggs - a very winning combination! Try it!

Ingredients

• Broccoli - 550 g
• Bacon - 125 g
• Eggs - 3-4 pcs.
• Cream 10% - 200 ml
• Mild mustard - 50 g
• Butter - 25 g
• Wheat flour - 30 g
• Sugar - 1 pinch
• Ground black pepper - to taste
• Salt to taste

Directions

1. Boil eggs hard-boiled (8 minutes after boiling). Then place the eggs in cold water and cool completely.
2. Rinse broccoli, dry and divide into large inflorescences 1-2 bites in size.
3. Cut the bacon into strips.
4. Peel the boiled eggs and cut them in half lengthwise.
5. Boil 1.5 liters of water. Add 10-15 g of salt and broccoli inflorescences to boiling water. Bring the water to a boil again and cook the broccoli for 4-5 minutes, until tender. The broccoli buds should be completely cooked but still firm.
6. Discard broccoli florets on a sieve and rinse with cold water to stop the cooking process and preserve the bright color of the cabbage. Separate and save 400 ml of cabbage broth for making the sauce.
7. Heat a nonstick skillet over medium heat, add the chopped bacon and sauté for 3-4 minutes.
8. Place the fried bacon on a plate for a while. Add butter to the pan in which the bacon was fried. When the butter is melted, add the wheat flour.
9. Stirring constantly, fry the flour for 3-4 minutes, until golden brown and a pleasant "nutty" aroma appears.
10. Reduce heat to low. In small portions, stirring constantly, pour 400 ml of cabbage broth and cream into the pan. Stir well so that no lumps remain. If lumps do form, they can be broken up with a hand blender.
11. Bring the mixture to a boil.
12. Then add mustard, sugar, black pepper to taste and a little more salt if necessary.
13. While stirring, heat the sauce for a few more seconds until it boils again.
14. Then return the sautéed bacon to the skillet, saving some to garnish. Stir, bring sauce to a boil and turn off heat.
15. Measure out a serving of creamy mustard sauce into a plate, add a few broccoli slices and a couple of egg halves. Garnish with bacon. Pour about a third of the sauce into a saucepan and serve with the dish so that you can add the sauce during your meal.
16. Serve broccoli with creamy mustard sauce, bacon, and boiled eggs for breakfast or as a snack.
17. Bon Appetit!