Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 4 egg (s)
- 1 clove garlic, pressed
- 2 small onions, finely chopped
- 0.25 liter ¼ vegetable stock
- 1 tablespoon rapeseed oil
- 3 teaspoon, heaped mustard, medium hot
- 5 teaspoon, heaped spread (cream spread with herbs)
- 1 teaspoon balsamic vinegar with honey
- 2 teaspoons, heaped chives
- Seasoned Salt
- Pepper, more colorful
- some Milk
Print Recipe
Pin Recipe Instructions
- Hard boil the eggs. Sweat the onion in a pan with the rapeseed oil until translucent to light brown, then add the pressed garlic clove. Mix the onions and garlic together well.
- Now deglaze with the vegetable stock and add mustard (depending on your taste), the spread, balsamic vinegar and chives. When everything is well mixed, simmer a little and add milk if necessary until the desired consistency is achieved. Season to taste with salt and pepper.
- Peel the cooled eggs, quarter them and add them to the sauce. We like boiled potatoes and a fresh salad with them.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below