Sweet and sour eggs

Ingredients for 4 servings:

• 80 g bacon
• 2 m.-sized onion(s)
• 1 onion(s), red
• 3 tbsp sunflower oil or rapeseed oil
• 2 tbsp sugar
• 3 tbsp flour
• 1 tbsp mustard seeds
• 700 ml water
• 3 tbsp, leveled Dijon mustard
• 2 tsp stock powder
• 1 tbsp sugar
• Black pepper, freshly ground
• 8 m.-sized eggs

Instructions

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

Kristina’s home recipe

Hard-boil the 8 eggs and set aside. Finely dice the streaky bacon and fry slowly in a pan over medium heat. Do not add any oil, as this will make the bacon truly delicious. In the meantime, combine 400 ml of water with the 3 tablespoons of mustard until smooth and set aside. Finely dice the onions and add them to the golden-brown bacon with the 3 tablespoons of oil. The bacon should be slightly crispy, which means it’s ready. Now toast the bacon and onion mixture. Stir constantly in the pan! When everything is golden brown and smells delicious, sprinkle the 2 tablespoons of sugar over it. Caramelize over low heat to prevent the sugar from burning and becoming bitter. Sprinkle the 3 tablespoons of flour into the pan and stir to make a roux. Slowly deglaze the roux with the reserved mustard water, stirring constantly, and reduce the sauce. Add the mustard seeds immediately. Transfer the roux to a saucepan with a capacity of at least 2 liters and slowly add the remaining 300 ml of water, stirring constantly, until the desired sauce consistency is reached. Simmer gently for a good 5 minutes. Season to taste with 1 tablespoon of sugar, pepper, and a little instant stock, if desired. Peel the prepared hard-boiled eggs, rinse them with water, and add them to the mustard sauce. Do not let them boil any longer! Boiled potatoes or mashed potatoes go perfectly with this dish. Tips: Children especially love this dish. Just be careful with the amount of mustard; if you don’t have Dijon mustard, feel free to use something else.