Eggs in mustard sauce is a simple yet flavorful dish that’s perfect for breakfast, lunch, or dinner. This recipe combines soft-boiled eggs with a creamy, tangy mustard sauce that’s rich and comforting. The sauce is made from a base of butter, flour, milk, and vegetable stock, with a touch of mustard and vinegar for a balanced kick. It’s a quick and satisfying meal that pairs wonderfully with bread or boiled potatoes. Let’s get started on this easy and delightful recipe!
Ingredients
- Sugar: 1 teaspoon
- Medium Hot Mustard: 4 tablespoons
- Salt: 1 pinch
- Eggs: 7 large
- Butter: 2 tablespoons
- Flour: 4 tablespoons (30 g)
- Milk: 300 ml (1 1/4 cups)
- Vegetable Stock: 300 ml (1 1/4 cups)
- Vinegar (Wine Vinegar): 1 1/2 tablespoons
- Black Pepper: 1 pinch
- Cream: 120 ml (1/2 cup)
- Parsley: 1 tablespoon, chopped
Servings: 4
Total Time: 20 minutes
Step-by-Step Instructions
1. Boil the Eggs
- Cook the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil and cook the eggs for about 4-5 minutes for soft-boiled eggs. If you prefer the eggs more well-done, cook for an additional 1-2 minutes.
- Cool and Peel: Once cooked, immediately rinse the eggs under cold water to stop the cooking process. Peel the eggs and set them aside.
2. Prepare the Mustard Sauce
- Make the Roux: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 4 tablespoons (30 g) of flour while stirring constantly to form a roux. Cook the roux for about 1-2 minutes, until it turns a light golden color, but do not let it burn.
- Add Milk and Stock: Gradually whisk in the hot milk (300 ml) and hot vegetable stock (300 ml) to the roux, stirring continuously to avoid lumps. Bring the mixture to a simmer and cook over low heat for about 4 minutes, allowing the sauce to thicken.
- Season the Sauce: Season the sauce with 1 1/2 tablespoons of wine vinegar, 1 teaspoon of sugar, 4 tablespoons of medium hot mustard, a pinch of salt, and pepper. Stir in 120 ml (1/2 cup) of cream to refine the sauce, but do not bring it back to a boil.
3. Assemble and Serve
- Prepare the Plates: Cut the peeled eggs in half and arrange them on preheated plates.
- Pour the Sauce: Generously pour the warm mustard sauce over the halved eggs.
- Garnish: Sprinkle the dish with chopped parsley for a fresh and vibrant finish.
- Serve: Serve the eggs in mustard sauce hot, with sides like fresh bread or boiled potatoes to soak up the delicious sauce.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: 280 kcal
- Protein: 12 g
- Carbohydrates: 15 g
- Dietary Fiber: 1 g
- Sugars: 6 g
- Total Fat: 19 g
- Saturated Fat: 10 g
- Cholesterol: 280 mg
- Sodium: 420 mg
Tips for the Best Eggs in Mustard Sauce
- Adjust Consistency: If the sauce is too thick, you can add a little more milk or vegetable stock to thin it to your desired consistency.
- Season to Taste: Feel free to adjust the amount of mustard and vinegar based on your taste preference. Adding a little more mustard will give the sauce extra tang.
- Egg Doneness: Adjust the boiling time of the eggs depending on how runny or firm you prefer the yolks.
Eggs in mustard sauce is a comforting and versatile dish that’s easy to prepare and full of flavor. Whether served as a main dish or a light meal, it’s perfect for those who love a bit of tangy, creamy goodness. Enjoy making and savoring this classic dish with your favorite sides!
