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Mustard eggs with colorful vegetables

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Ingredients for 4 servings:

  • 8 eggs
  • 600 g vegetables (buttered vegetables, frozen)
  • 30 g margarine
  • 30 g flour
  • 250 ml vegetable stock
  • 250 ml milk
  • 3 tbsp mustard
  • Salt and pepper, white
  • Nutmeg, grated
  • ½ bunch parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Simmer the vegetables in 200 ml of water in an uncovered pot for about 8 minutes. Stir occasionally. Hard-boil the eggs. Melt the fat in a saucepan, sauté the flour, and add the broth and milk, stirring constantly. Bring everything back to a boil. Simmer for 5 minutes. Season to taste with salt, mustard, nutmeg, and pepper. Keep the peeled eggs warm in the mustard sauce. Sprinkle with chopped parsley. Serve with mashed potatoes and cucumber salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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