Could Eat This Every Day – Eggs in Mustard Sauce A childhood classic — quick to make and always delicious! Perfect for a hearty lunch or dinner.

 

Ingredients (for 3–4 servings):

• 7 eggs

• 1 tsp sugar

• 4 tbsp medium-spicy mustard

• 1 pinch of salt

• 2 tbsp butter

• 4 tbsp flour

• 300 ml milk

• 300 ml vegetable broth

• 1½ tbsp white wine vinegar

• 1 pinch of pepper

• 120 ml cream

• 1 tbsp chopped parsley

• Instructions:

   

   Cook the eggs:

  Boil the eggs for 4–5 minutes until soft. Rinse under cold water, peel, and set aside.

   Prepare the mustard sauce:

  Melt the butter in a saucepan. Stir in the flour and let it lightly brown while stirring constantly.
  Deglaze with hot milk and vegetable broth. Let simmer over low heat for about 4 minutes.
  Season with white wine vinegar, sugar, mustard, salt, and pepper. Stir in the cream, but do not bring to a boil again.

   To serve:

  Cut the eggs in half and arrange them on pre-warmed plates.
  Pour the mustard sauce over them and sprinkle with chopped parsley.

   Tip: Serve with fresh bread or boiled potatoes — a perfect match!

   Question for you: Who else loves this simple but creamy dish as much as I do? Leave a comment

• !