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Eggs in mustard sauce

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Ingredients for 2 servings:

  • 2 tbsp oil
  • 1 onion(s)
  • 250 ml milk
  • 2 tbsp flour (heaped)
  • 250 ml vegetable stock
  • Salt
  • 1 pinch(s) of sugar
  • Mustard, as desired
  • 4 eggs

Instructions

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

Boil the eggs, rinse, peel, and set aside. Heat the oil and sauté the finely diced onion and flour until light yellow. Stir in the milk and vegetable stock and bring to a boil over low heat. Season the sauce with salt, a pinch of sugar, and the mustard. Add the eggs to the sauce and heat through. Serve with parsley-dried 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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