Summary

Ingredients

• 0.5 tablespoon ½ butter
• 1 onion (s)
• 1 tablespoon flour
• 375 ml meat stock
• 2 teaspoons mustard, hot
• 1 egg (s), including the yolk
• 2 tablespoon condensed milk or cream
• some lemon juice
• salt
• 4 egg (s), poached

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Instructions

1. Sweat diced onion and flour in the heated butter. Pour in the broth and cook for 10 minutes. Mix the mustard with the egg yolk and the condensed milk and add it to the sauce that is no longer boiling. Season to taste with lemon juice and salt, if you like.
2. Slip the poached eggs into the sauce and serve with boiled potatoes.