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Eggs in herb and mustard sauce

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Ingredients for 4 servings:

  • 8 eggs
  • 20 g butter
  • 1 tbsp flour
  • 150 ml milk
  • 250 ml vegetable broth (instant)
  • ½ bunch chervil
  • ½ bunch chives
  • ½ bunch flat-leaf parsley
  • 1 tbsp mustard (herb mustard)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Boil eggs hard for about 8 minutes. Heat fat, sprinkle in flour, and sauté briefly. While stirring, add milk and broth and simmer over low heat for about 5 minutes. Rinse herbs, shake dry, and finely chop. Stir into the sauce with the herb mustard and season with salt and pepper. Rinse eggs with cold water, peel, and serve with the herb and mustard 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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