Eggs in Mustard Sauce | Senfeier
Serves 4
10 mins prep
15 mins cook
25 mins total
This simple recipe makes the most of the abundance of eggs in the spring and is so delicious that you'll want to make it all the time.
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In a large saucepot, melt the butter. Add the flour. With a wire whisk, mix into a soft mixture. Cook for 30 sec.
While constantly stirring, gradually add the bone broth. Keep stirring until there are no more lumps. Softly boil for 3-5 mins.
Add the milk, mustard, sugar, lemon juice, salt, and pepper. Adjust to taste.
In a separate pot, bring water to a boil. Prick the eggs with a needle or egg prick. Boil for 7 ½ mins (soft-boiled) up to 10 mins (hard-boiled).
Remove the eggs from the cooking water and let slightly cool down. Gently peel the eggs and add them to the mustard sauce.
Serve with boiled and peeled potatoes. Garnish with chopped fresh chives.
