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Eggs in pea and mustard sauce

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Ingredients for 4 servings:

  • 40 g butter
  • 40 g flour
  • 500 ml milk
  • 2 tbsp mustard
  • 150 g peas, frozen
  • Salt and pepper, from the mill
  • 8 eggs
  • 1 bunch of chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Melt the butter and sauté the flour. Gradually add the milk while stirring and bring to a boil. Stir in the mustard. Add the peas and heat for about 5 minutes while stirring. Season and remove from the heat. Hard-boil the eggs, rinse well, peel, and halve. Add the eggs to the sauce. Rinse the chives, shake dry, and cut into small rings. Sprinkle them over the egg sauce. We serve it with potatoes.

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Written by John Myers

Professional Chef with 29 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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