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Eggs in herb mustard sauce and crab

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Ingredients for 4 servings:

  • 1 onion(s)
  • 2 tbsp butter or margarine
  • 40 g flour
  • 200 g whipped cream
  • 500 ml broth (instant), clear
  • 8 eggs
  • 200 g crab (from the freezer)
  • 1 bunch of chives
  • Salt and pepper, white
  • 2 tbsp lemon juice
  • curry
  • 3 tbsp mustard, medium hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

For the sauce, peel and finely dice the onion. Heat fat in a saucepan. Sauté the diced onion until translucent. Sprinkle with flour and sauté briefly. Deglaze with cream and stock, stirring. Bring to a boil and simmer over low heat for about 10 minutes. Meanwhile, boil the eggs until soft-boiled and peel them. Rinse and drain the prawns. Cut the chives into small pieces. Set some aside and add the rest to the sauce. Season to taste with salt, pepper, lemon juice, curry, and mustard. Serve the eggs with the sauce. Arrange the prawns on top. Sprinkle with chives.

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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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