in Germany

Eggs in mustard sauce

updated

Spread the love

Ingredients for 4 servings:

  • 8 eggs
  • 2 onions
  • 5 tbsp butter
  • 3 tbsp flour
  • 250 ml vegetable stock
  • 200 g cream
  • 2 tbsp mustard, medium hot
  • salt and pepper
  • 2 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Hard-boil the eggs and rinse. Meanwhile, peel and finely chop the onions. Heat the butter in a saucepan and sauté the onions. Stir in the flour and sauté. Add the stock and cream to the pan. Bring everything to a boil and stir continuously until thickened into a sauce. Stir the mustard into the sauce and season with salt and pepper. Peel and halve the eggs, add them to the sauce, and let stand for a few minutes. Serve the eggs in the mustard sauce sprinkled with parsley. Serve with boiled potatoes.

Facebook Comments

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.

Vegetable – corn flour coins

Summer salad with avocado dressing