Eggs in Mustard Sauce with Spinach Salad

5 from 6 votes
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 197 kcal


  • 300 g Waxy potatoes
  • 4 piece Eggs
  • 1 tbsp Butter
  • 1 tbsp Flour
  • 250 ml Vegetable broth
  • 200 ml Whipped cream
  • 200 g Spinach young
  • 1 tbsp Grainy mustard
  • 5 tbsp Rapeseed oil
  • 1 tbsp Balsamic vinegar
  • 1 tsp Honey liquid
  • 1 tbsp Chopped parsley
  • Salt and pepper
  • 1 pinch Sugar


  • Peel the potatoes and cook in plenty of salted water for about 20 minutes.
  • Melt the butter in a saucepan and sweat the flour in it, add the vegetable stock and the cream, bring to the boil and simmer for 10 minutes. Stir in the grainy mustard and bring to the boil again. Season the mustard sauce with salt, pepper and a pinch of sugar.
  • After 10 minutes, add the eggs to the potatoes and cook hard for another 10 minutes, quench, let cool down a little and peel. Drain the potatoes and let them evaporate a little.
  • For the spinach salad: put the rapeseed oil, balsamic vinegar and honey in a bowl and stir well, season with salt and pepper. Wash the spinach and drain well in a sieve. Mix the spinach with the dressing. Arrange the potatoes with mustard and spinach salad on plates. Serve sprinkled with parsley.


Serving: 100gCalories: 197kcalCarbohydrates: 7.3gProtein: 1.7gFat: 18g
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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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