Summary

Ingredients

• 8 medium egg (s)
• 220 g cucumber (mustard), from the jar
• 30 g butter, or mararine
• 20 g flour
• 2 tablespoon mustard, medium hot
• 250 ml broth, instant
• 125 ml whipped cream or milk
• 125 ml cucumber liquid
• 1 teaspoon sugar
• pepper
• salt
• Chives, or parsley for garnish

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Instructions

1. Boil the eggs for 8 minutes, then rinse in cold water and peel them.
2. Drain 220 g of mustard pickles on a sieve and collect the brew.
3. Heat 30 g butter or margarine. Stir in 20 g of flour and sauté until light brown. Then add 2-3 tablespoons of mustard to the roux and, using a whisk, pour in 250 ml of stock and 125 ml of cucumber liquid and bring to the boil. Pour in 125 ml of cream or milk while stirring and simmer for 10 minutes over a mild heat. Then cut the mustard pickles into small pieces and add them to the sauce. Mix everything with 1 teaspoon sugar. Season with salt, pepper and sugar as required.
4. Halve the 8 eggs, pour some mustard sauce over them and serve garnished with chives or parsley.
5. Mashed potatoes go very well with the dish.