Mustard eggs

Ingredients for 2 servings:

• 4 m.-sized eggs
• 2 shallots
• Dijon mustard, grainy
• Dijon mustard, classic
• 40 g butter
• 40 g flour
• 150 ml white wine, dry
• 350 ml vegetable stock
• 100 ml cream or cremefine for cooking
• 500 g potatoes
• salt and pepper
• Sugar
• 2 tbsp chives

Instructions

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

Boiling the eggs, whether hard-boiled or soft-boiled, is up to each individual. I like to boil them soft-boiled. Rinse well and set aside. Peel the potatoes and boil them as boiled potatoes. Finely dice the shallots. Melt the butter in a saucepan and sauté the shallots until translucent. Then gradually add the flour to the pan and sauté in the butter until lightly browned. Deglaze with the white wine and vegetable stock, stirring vigorously to prevent lumps from forming. Let the sauce simmer for about 10 minutes over low heat to remove the flour taste. Now it’s time to add the mustard. I always use at least 2 full teaspoons of each type of mustard, sometimes more. But some people don’t like it so spicy or mustardy, so I recommend stirring in the mustard little by little and tasting it every now and then. Season to taste with salt, pepper, and sugar. Add a dash of cream and bring to a brief boil. Slide the peeled eggs into the pan and heat until hot. Serve with the potatoes and sprinkled with chives.