Mustard eggs à la Mama

Ingredients for 2 servings:

• 4 m.-sized eggs
• ½ liter of milk
• 2 tbsp mustard to taste
• 150 g bacon, streaky, diced
• 2 tbsp, leveled flour
• 80 g butter
• Salt and pepper, white

Instructions

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

Eggs with mustard sauce

First, make a roux: Melt the butter in a saucepan. Sprinkle in the flour and mix well. Immediately add the milk. Stir, stir, and stir until a nice sauce forms. Add a little more milk if the sauce is too thick. Stir in the mustard. Depending on how spicy you want it, choose the mustard: medium to hot, or Dijon mustard (which is particularly spicy). If you prefer it extra mild (or for children), you can mix the medium-hot mustard with Danish hot dog mustard (which has a mild, sweet flavor). Season to taste with salt and pepper. Meanwhile, boil the eggs (I prefer the yolk still soft on the inside, about 5.5 minutes). Fry the bacon in a pan and pour it over the finished sauce, then add the eggs. Boiled potatoes go well with this.