John Myers
Eggs in Radish Sauce
The perfect eggs in radish sauce recipe with a picture and simple step-by-step instructions.
- 2 tbsp Butter
- 1,5 tbsp Flour
- 300 ml Milk
- 100 ml Vegetable broth, of course
- Salt and pepper
- 50 g Fresh radish
- 2 tsp Lemon juice
- 0,5 Bed Cress (garden cress)
- For the basic sauce: Melt the butter in a saucepan, sweat the flour in it while stirring. Gradually stir in the milk and stock with a whisk and simmer over a mild heat for 15 minutes, stirring occasionally. Peel the radish, grate 40 g of the radish into the sauce, season with salt, pepper and lemon juice. Do not bring to the boil afterwards.
- In the meantime, pierce the eggs with an egg prick, cook in plenty of boiling water for about 5-7 minutes. Quench the eggs and peel them. Add the eggs to the sauce and warm them up briefly. Cut the cress from the bed. Halve the eggs with the sauce, cress and the rest of the radish served with boiled potatoes.
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