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Eggs in mustard sauce

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Ingredients for 4 servings:

  • 50 g butter or margarine
  • 2 tbsp flour
  • 250 ml meat broth (instant)
  • 125 ml milk
  • 3 tbsp mustard
  • Salt
  • pepper
  • 1 pinch(s) of Allspice, ground
  • 1 bay leaf
  • 8 eggs

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Heat the fat in a saucepan, add the flour, and sauté. Pour in the meat broth and milk. Stir in the mustard and season with salt, pepper, and allspice. Add the bay leaf and simmer gently for about 20 minutes. Boil the eggs for about 6 minutes, rinse, peel, and add to the sauce while still hot. If desired, you can also add diced, fried streaky bacon to the sauce. Serve with boiled potatoes and a green salad.

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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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