Eggs in salmon and mustard sauce

Ingredients for 4 servings:

• 1 onion(s)
• 250 g mushrooms
• 8 eggs
• 30 g butter
• 1 tbsp flour
• 150 g cream
• 1 tbsp vegetable broth
• 2 tbsp mustard, medium hot
• salt and pepper
• 150 g smoked salmon
• ½ bunch of dill
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely dice the onion. Clean, wash, and slice the mushrooms. Boil the eggs hard for about 10 minutes. Heat the fat in a saucepan. Sauté the diced onion while stirring. Add the mushrooms and fry briefly, stirring occasionally. Dust with flour and sauté. Deglaze everything with 3/8 l water and cream and bring to a boil. Stir in the stock and mustard and simmer for about 5 minutes, stirring occasionally. Season to taste with salt, pepper, and sugar. Cut the salmon into thin strips or dice finely. Wash the dill and finely chop, except for a little for garnishing. Rinse the eggs in cold water, peel, and halve if desired. Add the eggs, salmon, and dill to the sauce. Garnish with the remaining dill. White bread or wholegrain rice goes well with this.