Mustard eggs from Rosinenkind

Ingredients for 4 servings:

• 1 tbsp butter
• 1 onion(s), peeled and finely diced
• 1 tbsp flour
• 300 ml vegetable stock
• 150 ml whole milk
• 150 ml cream
• 2 tbsp mustard, extra hot
• 1 tbsp sugar
• salt and pepper
• Worcestershire sauce or soy sauce
• 8 eggs, hard-boiled

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

for the utilization of Easter eggs, we usually have them on Easter Monday

For the roux, melt the butter in a saucepan (do not let it brown). Sauté the onion until translucent, dust with flour, remove from the heat, then add the vegetable stock and stir vigorously with a whisk. When the mixture is creamy, return it to the heat, reduce the heat to low, add milk and bring to a boil, stirring constantly so it doesn’t burn. Now add the cream, bring to a boil and then season to taste. If the sauce is too thick, thin it with milk, stock or cream. Finally, add the mustard to taste, do not let it boil any longer, otherwise it loses its flavor. I like it spicier. Now just add the eggs and let it simmer while warm. Boiled potatoes go well with it.