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Eggs in mustard sauce

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Ingredients for 4 servings:

  • 8 eggs
  • 2 tbsp butter
  • 3 tbsp flour
  • 250 ml milk
  • 250 ml vegetable stock
  • 1 ½ tbsp vinegar (wine vinegar)
  • 1 tsp sugar
  • 4 tbsp mustard, medium hot
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • 100 ml cream
  • 1 tbsp parsley, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Boil the eggs for about four to five minutes until soft-boiled. Then rinse in cold water, peel, and set aside. Heat the butter in a saucepan, stir in the flour, and let it brown slightly, stirring constantly. Deglaze with hot milk and hot vegetable stock and simmer over low heat for about four minutes. Season with wine vinegar, sugar, mustard, salt, and pepper, and add cream, but do not allow to boil. Halve the eggs and arrange on warmed plates. Pour over the sauce and serve sprinkled with chopped parsley. Side dish suggestion: boiled 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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