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Eggs with caper sauce

updated

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Ingredients for 4 servings:

  • 8 eggs
  • 40 g butter
  • 40 g flour
  • 250 g milk
  • 1 tsp vegetable stock powder
  • 3 tbsp capers
  • some lemon juice
  • some liquid (caper liquid)
  • salt and pepper
  • Sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

quick and easy, for caper fans

Boil the eggs hard. Heat the butter. Stir in the flour until light yellow. Gradually stir in the milk and simmer for 10 minutes. Season the sauce with vegetable stock powder, capers, lemon juice, caper liquid, pepper, sugar, and salt. Arrange the peeled eggs in the sauce. I serve it with boiled 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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