Sig's Mustard and Leek /Zucchini Sauce for Eggs

• 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

1. Boil your eggs for about 7 minutes , run under cold water and peel .Set aside
2. Clean the Zucchini.
3. Chop finely .Chop the leek finely then wash under running water
4. Saute the leeks until almost soft then add the zucchini and saute until done .
5. Add the stock and the cream
6. Puree all until you have a sauce like resemblance.
7. (If it is to runny you can thicken with a little cornflour , optional)
8. Flavour the sauce with the mustard , honey, salt and pepper .
9. Remove the seeds and the hard centre from the tomato and discard , chop the rest of the tomato a d add to sauce .
10. I like serving this with mashed potato , samphire and peas .

butter, leek, zucchini, vegetable stock made, hot mustard, cream, honey, salt, tomato, eggs

Taken from cookpad.com/us/recipes/339975-sigs-mustard-and-leek-zucchini-sauce-for-eggs (may not work)