John Myers
Cooking: Eggs in Cream Mustard Sauce
The perfect cooking: eggs in cream mustard sauce recipe with a picture and simple step-by-step instructions.
- Eggs
- 1 tbsp Butter
- 2 tbsp Food starch
- 100 ml Cream
- 1 tsp Sun kiss and spice blossom mixture
- 4 tbsp Mustard
- 300 ml Vegetable broth
- 1 tbsp Sour cream
- 1 tbsp Chopped parsley
- Boil eggs (amount as desired, I had 6). Cook the side dish as desired (with us potatoes).
- For the sauce, heat the butter in a small saucepan, stir in the starch until there are no more lumps. Then stir in the cream with a whisk until you can no longer see any lumps.
- Now stir in the sun kiss and mustard (whisk).
- Then pour in the vegetable stock, bring to the boil while stirring and simmer briefly.
- Then stir in the sour cream and parsley.
- Peel the eggs and add them to the sauce. (You only need this if the eggs have cooled down a bit or you have to wait until they are served, otherwise it is enough to put them peeled on a plate and pour the sauce over them.)
- SUNKISS spice blossom mixture is a coarse-grained curry and can also be replaced with normal curry powder.
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