John Myers
Eggs in Zucchini Mustard Sauce
The perfect eggs in zucchini mustard sauce recipe with a picture and simple step-by-step instructions.
- 6 Eggs
- 200 g Zucchini
- 1 Shallot
- 1 Tomato
- 1 tbsp Margarine
- 50 g Cream
- 250 ml Water
- 1 tsp Vegetable broth powder
- 2 tbsp Sauce binder light
- 3 tsp Mustard medium hot
- 1 tsp Honey
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Freshly chopped chives
- Hard boil eggs, quench and peel them. Clean the zucchini, rinse and cut into small cubes. Peel and finely chop shallot. Quarter the tomato, remove the stalk, core and cut into small cubes.
- Heat the margarine in a saucepan and steam the finely chopped shallot in it. Add zucchini cubes and sauté. Pour in the water and cream, bring to the boil and stir in 1 teaspoon vegetable stock powder. Stir in the sauce thickener and simmer a little. Season the sauce with mustard, honey, salt and pepper. Add diced tomatoes and heat in the sauce.
- Halve the eggs and serve with the zucchini-mustard sauce. Sprinkle with some freshly chopped chives.
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