Eggs in mustard sauce

Ingredients for 4 servings:

• 40 g butter
• 2 tbsp flour
• 250 ml vegetable stock
• 250 ml whipped cream
• 4 tbsp mustard, medium hot
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 tsp sugar
• 1 pinch of nutmeg
• 1 bunch of chives
• 8 eggs

Instructions

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

with cream

Boil the eggs. The yolks can be left slightly runny or hard-boiled, depending on your taste. Meanwhile, melt the butter in a saucepan until light yellow and add the flour. Immediately stir vigorously and continuously with a whisk until the flour and butter have combined. The roux should remain light in color. Reduce the heat to the lowest setting. Gradually add the hot vegetable stock (alternatively, meat stock for a stronger flavor) and stir until the mixture is smooth and drips loosely from the spoon. Mix the heavy cream with the mustard and add to the sauce, stirring constantly. Bring the sauce to a boil, reduce the heat to low, and let it simmer for about 10 minutes. Season to taste with salt, pepper, sugar, and a pinch of nutmeg. Before serving, finely chop the chives and add them to the sauce. Peel and halve the eggs. Either let them simmer in the sauce for a while or immediately serve them on the plate and pour the sauce over them. We like to serve them with boiled potatoes as a side dish.