Summary

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

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Instructions

1. Boil the eggs, drain the mustard cucumber and collect the cucumber water.
2. 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.
3. 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.
4. 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.