Mustard Egg Way We Love It
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 egg (s)
- 500 g potato (s)
- 250 ml sweet cream or Cremefine
- 3 tablespoon Dijon mustard
- 100 g butter or mararine, low-fat
- 250 ml vegetable stock, instant
- 3 teaspoons honey
- 3 tablespoon flour
- 1 bunch chives
- 2 orange (s), the juice it
- salt and pepper
- chili sauce, possibly
Print Recipe
Pin Recipe Instructions
- Bring the potatoes to the boil and keep an eye on them until they are cooked through. Boil the eggs for 5 - 6 minutes, do not let them harden, as this creates too much dust in your mouth!
- Melt 100 g butter in the pan, add 3 - 4 tablespoons of mustard as desired, stir in the cream, season with salt, pepper and season with 3 - 4 teaspoons of honey.
- Mix 250 ml of vegetable stock, remove 3 tablespoons and mix with 3 tablespoons of flour and stir into the broth without lumps. That`ll be the delicious sauce.
- Chop the chives into small pieces. Add the pan`s contents of butter, mustard, cream and honey to the thickened vegetable stock. Squeeze the 2 oranges and add the juice to the sauce, sprinkle with chopped chives (and if you love it hot: Chili sauce helps!)
- The mustard egg is now served the way I love it: the delicious mustard-orange-honey-cream sauce with eggs and potatoes! Seared green beans with onions and diced ham would make a good vegetable!
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