John Myers
Eggs in Cucumber and Mustard Sauce
The perfect eggs in cucumber and mustard sauce recipe with a picture and simple step-by-step instructions.
- 4 Pc. Eggs
- 1 tbsp Butter
- 1 tbsp Flour
- 100 ml Milk
- 100 ml Vegetable broth
- 100 ml Cream 10% fat
- 4 small Gherkins
- 0,25 bunch Chives fresh
- 4 tsp Mild mustard
- Salt and pepper
- Sugar
- Place the eggs in the boiling water, cook for about 5-7 minutes depending on the size, rinse and peel.
- Melt the butter in a saucepan, sweat the flour in it while stirring. Deglaze with milk, vegetable stock and cream, bring to the boil while stirring. Simmer over medium heat for about 5 minutes, stirring several times.
- Cut the pickles into small cubes. Cut the chives into fine rings. Season the sauce with mustard, salt, pepper and a pinch of sugar. Stir in the cucumber. Halve the eggs with the sauce on the plates and serve sprinkled with chives. I had mashed potatoes with it.
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