Eggs in mustard sauce

Name: Eggs in mustard sauce
Total time: 30 min
Yield: 4
Ingredients: 8 pcs hen egg; 1.06 oz (30 g) butter; 2 tbsp flour; 1.27 US cup (300 ml) vegetable stock; 6.76 US fl oz (200 ml) milk; 3.38 US fl oz (100 ml) cream; 3 tbsp mustard; 1 pinch sugar; 1 pinch salt; 1 pinch white pepper; 1.76 lb (800 g) potato; 1 tsp salt; 1 bunch chives

Appetizer 30 minutes 4 servings

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Nutrition / servings

526kcal

23gProtein

46gCarbs

29gFat

Ingredients Measurement system

For the eggs
8 pcs hen egg
For the mustard sauce
1.06 oz (30 g) butter
2 tbsp flour
1.27 US cup (300 ml) vegetable stock
6.76 US fl oz (200 ml) milk
3.38 US fl oz (100 ml) cream
3 tbsp mustard
1 pinch sugar
1 pinch salt
1 pinch white pepper
For the side
1.76 lb (800 g) potato
1 tsp salt
1 bunch chives

Description

1. Peel the potatoes and boil them in salted water until tender.

2. Hard-boil the eggs for 9-10 minutes, cool them in cold water and peel.

3. Lightly toast the flour in the butter, then gradually whisk in the stock and milk.

4. Simmer for 5 minutes until thickened, then stir in the cream and mustard; season with salt, white pepper and a pinch of sugar.

5. Halve the peeled eggs and place them in the hot sauce to warm through - don't let the sauce boil again.

6. Serve with the potatoes and sprinkle generously with chives.

Tip: Use a medium-hot mustard - it mellows slightly as it cooks but keeps its flavour.

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Eggs in mustard sauce

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