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Eggs in grainy mustard sauce

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Ingredients for 2 servings:

  • 4 eggs
  • 2 egg yolks
  • 50 ml vegetable stock
  • 2 tbsp mustard, grainy
  • salt and pepper
  • 1 tsp sugar
  • 50 g yogurt (cream yogurt)
  • 1 tbsp dill, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pierce the eggs and cook in boiling water for 7-8 minutes, then cool. Whisk the egg yolks with broth, mustard, salt, pepper, and sugar in a saucepan and whisk until just before boiling, until thickened. Stir in the yogurt and season to taste. Peel the eggs, halve them, and serve with the sauce. Serve with mashed potatoes.

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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.

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