John Myers
Eggs in Mustard Sauce with Potatoes
The perfect eggs in mustard sauce with potatoes recipe with a picture and simple step-by-step instructions.
- 250 g Peeled potatoes freshly cooked
- 200 ml Cream
- 4 Pc. Hard-Boiled eggs
- 1 tbsp Butter
- 1 tbsp Flour
- 2 tbsp Mustard medium hot
- 100 ml Chicken broth
- 50 ml Semi-Dry white wine
- Salt pepper
- Peel the potatoes and cook them in salted water. Hard boil eggs. Melt the butter in a saucepan, dust with the flour and add the cream while stirring. Add the mustard, wine and the stock and bring to the boil briefly.
- Peel the eggs and add them to the sauce with the potatoes. Let it simmer for another 30 minutes and possibly add a little more stock, depending on the desired consistency, then serve.
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