John Myers
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Eggs in Mustard Sauce, Broccoli and Triplets
The perfect eggs in mustard sauce, broccoli and triplets recipe with a picture and simple step-by-step instructions.
Eggs:
- 12 piece Eggs
Mustard sauce:
- 4 tbsp Butter
- 4 tbsp Flour
- 100 g 1 Zwiebel
- 500 ml Milk
- 500 ml Water
- 10 g 1 Rindfleisch-Brühwürfel
- 3 tbsp Medium hot mustard
- 1 tsp Salt
- 0,5 tsp Pepper
- 1 tsp Sugar
- 2 powerful splashes Lemon juice
- 100 ml Cream
Broccoli:
- 520 g / cleaned approx 2 Brokkoli
- 2 tsp Salt
- 2 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
Triplets:
- 1500 g Triplets (small, waxy potatoes)
- 2 tsp Salt
- 1 tsp Ground turmeric
Serve:
- 6 Tomatenviertel zum Garnieren
Eggs:
- Boil eggs (12 pieces) until they are waxy, quench and peel them off.
Mustard sauce:
- Peel the onion and chop it finely, fry the onion cubes with butter (2 tablespoons) in a high pan until translucent. Dust the flour (2 tbsp) over it and let it sweat. Deglaze / pour on with water (500 ml) and milk 500 ml). Add stock cube (10 g) and bring to the boil, stirring constantly. Season with salt (1 teaspoon), pepper (½ teaspoon) and sugar (1 teaspoon). Finally fold in / add the mustard (3 tbsp), the cream (100 ml) and the boiled eggs.
Triplets:
- Peel and wash the triplets (small, waxy potatoes), ground in salted water (2 teaspoons of salt) with turmeric (1 teaspoon), cook for about 20 minutes and drain.
Broccoli:
- Clean the broccoli, cook in salted water (2 teaspoons of salt) for about 7 – 8 minutes, return to the hot saucepan and toss with butter (2 tablespoons) and coarse sea salt from the mill (2 big pinches).
Serve:
- Serve eggs in mustard sauce, broccoli and triplets, each garnished with a quarter of a tomato.
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