Mustard egg with a twist

Ingredients for 4 servings:

• 8 eggs
• 220 g pickled gherkins (mustard gherkins) from the jar
• 30 g butter
• 20 g flour
• 2 tbsp mustard
• 250 ml broth, instant
• 125 ml cream
• salt and pepper
• Sugar
• 1 bunch of chives or parsley

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Boil the eggs, drain the mustard pickles, and reserve the pickle water. Mix the roux with butter, add the mustard, and continue to sauté. Deglaze with stock and 125 ml of pickle vinegar and bring to a boil. Pour in the cream while stirring. Simmer everything over low heat for 10 minutes. Dice the cucumbers and add them to the sauce. Season to taste with salt, plenty of pepper, and sugar. If you like your cucumbers soft, add them to the sauce immediately after deglazing. I serve this with mashed potatoes, which I arrange like a bird’s nest. Place a “heap” of mashed potatoes in the center of the plate and make a large hole in the center with a tablespoon. Place the eggs and sauce in the hole. Garnish with chives.