German cuisine · Breakfast & Eggs

Eggs in Mustard Sauce

Halved eggs in a pale mustard béchamel – home cooking with boiled potatoes.

Ingredients · for 4 servings

• 8 eggs
• 40 g butter
• 40 g flour
• 500 ml milk
• 200 ml vegetable stock
• 3 tbsp medium-hot mustard
• 1 tsp sugar
• 1 dash of vinegar
• Parsley
• Salt
• Pepper

Instructions

1. Hard-boil the eggs for 9 minutes, rinse them cold, peel and halve them.
2. Melt the butter, stir in the flour and cook it briefly without letting it colour.
3. Gradually stir in the milk and stock and bring to the boil until smooth.
4. Stir in the mustard, sugar and vinegar and season with salt and pepper.
5. Place the eggs in the sauce, warm through and serve sprinkled with parsley.