Summary

Ingredients

• 6 egg (s)
• 400 ml milk, lactose-free if required
• 1 teaspoon, heaped vegetable stock, instant
• 2 tablespoon, heaped mustard, sweeter
• 4 tablespoon, heaped mustard, medium hot
• 1 tablespoon, heaped cornstarch
• 3 tablespoons water
• Chives, fresh

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Instructions

1. Boil the eggs for about 5 minutes, quench and peel them.
2. Put milk and broth in a saucepan and heat. Add the sweet and medium-hot mustard depending on your taste. We liked the ratio 1: 2 best. We like it when the sweet taste dominates. If you prefer it spicier, you can use more of the medium-hot mustard.
3. When everything is boiling, mix the cornstarch and cold water in a separate container. Then, depending on the consistency of the sauce, add this mixture to the sauce. If you want, sprinkle some fresh chives over the sauce. Pour the sauce on the eggs and serve.
4. Boiled potatoes and vegetables go well with it.