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Eggs in Mustard Sauce with Chinese Cucumber Salad and Jacket Potato Triplets

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Eggs in Mustard Sauce with Chinese Cucumber Salad and Jacket Potato Triplets

The perfect eggs in mustard sauce with chinese cucumber salad and jacket potato triplets recipe with a picture and simple step-by-step instructions.

Eggs:

  • 3 piece Eggs

Mustard sauce:

  • 1 tbsp Butter
  • 1 tbsp Flour
  • 150 ml Milk
  • 150 ml Water
  • 1 tsp Instant vegetable broth
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 2 big pinches Sugar
  • 1 powerful splash Lemon juice
  • 1 tbsp Medium hot mustard
  • 1 tbsp Coarse mustard
  • 5 tbsp Cooking cream

Chinese cucumber salad:

  • 235 g 1 Schlangengurke ca. 470 g / Geputzt und geschnitten
  • 1 tbsp Light rice vinegar
  • 1 tbsp Olive oil
  • 1 tbsp Liquid honey
  • 1 tsp Medium hot mustard
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Jacket potato triplets:

  • 400 g Triplets (small, waxy potatoes / 20 pieces)
  • 1 tsp Salt
  • 1 tsp Whole caraway seeds

Serve:

  • 2 *1/2 kleine Tomate zum Garnieren
  • Coarse sea salt from the mill

Eggs:

  1. Boil eggs (3 pieces) hard, quench, peel off and cut in half for serving.

Mustard sauce:

  1. Heat the butter (1 tbsp) in a small saucepan, dust the flour (1 tbsp) over it and let it sweat. Deglaze / pour on with water (150 ml and milk 150 ml). Add the vegetable stock (1 teaspoon instant stock) and bring to the boil, stirring constantly. Season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), sugar (2 big pinches) and lemon juice (1 strong splash). Finally stir in the medium-hot mustard and coarse mustard (1 tbsp each) and the cooking cream (5 tbsp).

Chinese cucumber salad:

  1. Wash the cucumber, pat dry with kitchen paper, peel with a kitchen helper (here: from the Asia shop), cut in half lengthways, scrape out the pulp with a small spoon and cut into thin slices with a knife. The cucumber slices with a vinaigrette made of light rice vinegar (1 tbsp), olive oil (1 tbsp), liquid honey (1 tbsp), medium-hot mustard (1 tsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill ( Mix 2 big pinches and let steep for about 15 minutes.

Jacket potato triplets:

  1. Wash triplets (small, waxy potatoes / here 20 pieces), cook in salted water (1 teaspoon salt) with whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off.

Serve:

  1. Divide the jacket potato triplets on 2 plates. Add the mustard sauce, place 3 half eggs on top of the mustard sauce and garnish with a small half tomato, serve. Serve the Chinese cucumber salad in an extra bowl. If necessary, season the plates (jacket potato triplets and halved eggs) with coarse sea salt from the mill.
Dinner
European
eggs in mustard sauce with chinese cucumber salad and jacket potato triplets

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Written by John Myers

Professional Chef with 25 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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