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Eggs in mustard sauce

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Ingredients for 4 servings:

  • 1 tube(s) mustard, medium hot
  • 4 eggs
  • 2 tsp, heaped flour
  • Vegetable broth, instant
  • ½ liter of water
  • 4 servings of potatoes
  • e.g. butter

Instructions

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

First, hard-boil four eggs (or as many as you like, depending on your appetite). Peel them and set them aside until the sauce is ready. For the mustard sauce, prepare a roux. Heat the butter in a saucepan, add the flour, and stir until it smells like freshly baked bread. Then add the water and stir well to avoid lumps. Add the vegetable stock to taste. First, add half a tube of mustard, then add a little more to taste. When the sauce is ready, add the boiled eggs. Prepare the potatoes as desired (jacket potatoes or 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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