Eggs in Mustard Sauce with Triplets and Beetroot, Sweet and Sour

5 from 4 votes
Cook Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people


Eggs in mustard sauce:

  • 3 piece Eggs
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 400 ml Clear broth (2 teaspoons instant broth)
  • 125 ml Cooking cream
  • 1 tbsp Medium hot mustard
  • 1 tbsp Grainy mustard
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 2 big pinches Sugar
  • 2 powerful splashes Lemon juice
  • 2 tbsp Chives rolls TK


  • 500 g Potatoes (triplets)
  • 1 tsp Salt
  • 1 tsp Ground turmeric

Sweet and sour beetroot: (For 3 people / based on a recipe from Cuba)

  • 500 g Boiled beetroot
  • 100 g 1 Onion
  • 2 tbsp Butter
  • 2 tbsp Brown sugar
  • 2 tbsp Light rice vinegar
  • 2 tsp Tapioca starch
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 200 ml Beetroot juice (juice + water)


  • 2 ½ vine tomato for garnish
  • Coarse sea salt from the mill


Eggs in mustard sauce:

  • Boil eggs (3 pieces) hard, quench and peel and halve for serving. Heat butter (2 tbsp) in a shallow saucepan, sprinkle with flour (2 tbsp), burn in while stirring constantly and gradually deglaze / pour in the clear broth (400 ml). Add / stir in the cooking cream (125 ml) and mustard (1 tablespoon medium hot / 1 tablespoon grainy) and mix 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 (2 strong splashes). Let everything simmer for 6 - 8 minutes. Stir every now and then. Finally add / fold in the cut salmon rolls (2 tbsp frozen).


  • Peel and wash the potatoes and grind them in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) and cook for about 20 minutes and drain.

Sweet and sour beetroot:

  • Take the beetroot out of the package and collect the juice. Halve the beetroot, cut into slices and place in a bowl. Peel and quarter the onion, cut into fine slices and disassemble them. Mix the beetroot juice with water (approx. 200 ml juice + water) with brown sugar (2 tbsp), light rice vinegar (2 tbsp), tapioca starch (2 tsp), coarse sea salt from the mill (2 big pinches) and colored Pepper from the mill (2 big pinches stir until smooth. Heat the butter (2 tbsp) in a saucepan, add the onion strips and stir-fry vigorously. Deglaze with the prepared vinegar mixture and simmer for about 3 - 4 minutes, stirring constantly. The vinegar Pour the onion mixture over the beetroot and mix everything carefully.


  • Divide the triplets on 2 plates. Add the mustard sauce, place 3 half eggs on each and serve garnished with half a tomato. Serve with the beetroot salad, sweet and sour. If necessary, season the plates (triplets and halved eggs) with coarse sea salt from the mill.
Avatar photo

Written by Crystal Nelson

I am a professional chef by trade and a writer at night! I have a bachelors degree in Baking and Pastry Arts and have completed many freelance writing classes as well. I specialized in recipe writing and development as well as recipe and restaurant blogging.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Wok Fish Variation in Coconut Sauce with Basmati Rice

Hearty Zucchini Soup with Filler