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Eggs in yogurt-mustard sauce

updated

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Ingredients for 2 servings:

  • 300 g natural yogurt
  • 30 g butter
  • 2 tbsp mustard, variety of your choice
  • some salt and pepper
  • 1 dashes lemon juice, to taste
  • 4 eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

without flour, without cornstarch, without sauce thickener

In a saucepan, combine the yogurt and mustard until smooth and heat gently. Add the butter, diced, and melt while stirring. Season with salt and pepper, and a squeeze of lemon juice if desired. Always ensure the sauce never boils to prevent it from curdling. Cook the eggs, either hard-boiled or soft-boiled, according to your taste, and serve with the sauce, boiled potatoes, and a salad.

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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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