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Eggs with mustard sauce

updated

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Ingredients for 4 servings:

  • 8 eggs
  • 25 g butter or margarine
  • 20 g flour
  • 375 ml meat broth, hot
  • 1 tbsp mustard, grainy
  • 1 tbsp mustard, medium hot
  • 2 tbsp double cream
  • 1 tbsp parsley, chopped
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Boil the eggs hard for about 10 minutes, then rinse with water. Melt the fat in a saucepan and heat the flour while stirring until it turns light yellow. Now add the hot stock and whisk. Make sure there are no lumps. Bring to a boil and simmer for about 5 minutes. Finally, add both mustards, season, and stir in the double cream and chopped parsley.

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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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