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Parsley sauce with egg

updated

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Ingredients for 3 servings:

  • 8 m.-sized eggs
  • 3 bunches of parsley
  • 100 g butter
  • 100 ml cream
  • 400 ml broth, clear, approx.
  • 400 ml milk, approx.
  • 1 tsp mustard
  • 1 pinch(s) of pepper
  • some salt
  • 50 g flour
  • possibly sauce thickener, for light sauces

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious quick food

Boil the eggs hard, peel them, and slice them. Wash the parsley, shake it dry, and then finely chop or weigh it. Melt the butter in a saucepan and dust with flour. Slowly add the stock and milk, stirring continuously until smooth. Stir in a teaspoon of mustard. Season with salt and pepper. Add the parsley and mix well. Thicken a little more with a sauce thickener if desired. Now add the cream. From this point on, the mixture should not be boiled, as otherwise the cream may curdle. Finally, add the eggs to the pan and stir in carefully. Boiled potatoes go best with this.

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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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