Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 8 egg (s)
- 220 g herkin (s) (mustard herkins) from the jar
- 30 g butter
- 20 g flour
- 2 tablespoon mustard
- 250 ml broth, instant
- 125 ml cream
- salt and pepper
- sugar
- 1 bunch chives or parsley
Print Recipe
Pin Recipe Instructions
- Boil the eggs, drain the mustard cucumber and collect the cucumber water.
- Mix the roux with butter, add the mustard and continue to sweat. Deglaze with broth and 125 ml cucumber vinegar and bring to the boil. Pour in the cream while stirring. Cook everything for 10 minutes over a mild heat.
- Dice the cucumber and add to the sauce. Season everything with salt, strong pepper and sugar. If you like the cucumbers soft, add them to the sauce immediately after deglazing.
- I also serve mashed potatoes, which I arrange like a bird`s nest. In the middle of the plate, make a pile of mashed potatoes and use the tablespoon to make a large hole in the middle. The eggs and sauce go into the hole. Garnish with chives.
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