Fine egg and mustard sauce

Ingredients for 3 servings:

• 6 eggs, soft-boiled to hard-boiled in about 7 – 8 minutes, to taste
• 40 g butter or margarine
• 40 g flour
• 500 ml meat broth or vegetable broth
• 1 tbsp mustard, hot
• nutmeg
• salt and pepper
• some parsley, freshly chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Everyday cooking for everyone. Prepared quickly and deliciously.

Melt the butter in a saucepan and add the flour to make a light brown roux. Remove the pan from the heat. Slowly stir in the meat or vegetable stock. Return to the heat and cook gently, stirring constantly with a whisk, until the sauce is thickened. Simmer for about 10 minutes, stirring frequently to remove the flour taste. Add the mustard and mix well. Season with nutmeg, salt, and pepper. Slice the eggs and add to the sauce. Stir gently to incorporate some of the yolks into the sauce. Add freshly chopped parsley. Serve with floury boiled potatoes and mouse-ear lettuce (Rapunzel) dressed with garlic and melted bacon.