Eggs in Herb Mustard Sauce and Crabs
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the sauce:
- 1 onion (s)
- 2 tablespoon butter or margarine
- 40 grams flour
- 200 g whipped cream
- 500 ml broth (instant), clear
Also:
- 8 egg (s)
- 200 g shrimp (from the freezer)
- 1 bunch chives
- Salt and pepper, whiter
- 2 tablespoon lemon juice
- curry
- 3 tablespoon mustard, medium hot
Print Recipe
Pin Recipe Instructions
- For the sauce, peel and finely dice the onion. Heat the fat in a saucepan. Steam the onion cubes until translucent. Dust the flour over it and sauté briefly. Deglaze with cream and stock while stirring. Bring to the boil and simmer over low heat for about 10 minutes.
- In the meantime, cook the eggs until waxy and peel them. Rinse and drain the crabs. Cut the chives into rolls. Put some of it aside and add the rest to the sauce. Season to taste with salt, pepper, lemon juice, curry and mustard.
- Arrange eggs with sauce. Spread the crabs on top. Sprinkle with chives.
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