Eggs in mustard sauce

Ingredients for 4 servings:

• 8 large potatoes
• 8 eggs
• 1 cup mustard, medium hot (e.g. Bauzner)
• some butter
• some flour
• 1 cube of stock
• 250 ml milk
• salt and pepper
• nutmeg

Instructions

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

Mama’s way – not to be confused with sour eggs

First, peel and slice the potatoes and bring them to a boil in salted water. While the potatoes are cooking, boil the eggs in a kettle or saucepan until hard-boiled to the desired tenderness. Ideally, the eggs shouldn’t be overcooked – they are then peeled and finally added to the mustard sauce. Now for the sauce: First, make a roux in a medium-sized saucepan with a little butter and flour, then add a little water to make a thick sauce. Dissolve half or a whole stock cube in this sauce, and then top up with milk to reach the desired consistency. I personally always add 1-1.5 small cups of medium-hot Bauzner mustard (but this is up to you). Finally, season to taste with salt, pepper, and nutmeg. Arrange everything on plates and serve hot.