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Mustard eggs

updated

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Ingredients for 5 servings:

  • 10 eggs
  • 2 onions
  • 80 g margarine
  • 80 g flour
  • 1 liter vegetable broth
  • 4 tbsp mustard (medium hot)
  • salt and pepper
  • 10 small potatoes
  • nutmeg
  • butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Hard-boil the eggs (about 10 minutes), rinse, and remove the shells. Finely chop the onions and sauté them in a little butter. Meanwhile, peel and clean the potatoes and boil them in salted water. Make a roux with the margarine, flour, and vegetable stock. Add the onions and about 4 tablespoons of mustard (to taste). Season to taste with salt, pepper, and nutmeg. When the sauce is ready, serve with the eggs and 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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Mustard eggs