Mustard eggs

Mustard eggs can be served with potatoes as a main dish. If you want eggs, mustard rich as a starter, maybe only 1 egg per serving rich use . some fresh baguette for sauce. Spring onions into thin rings. Peel a small shallots and cut into fine dice. Omit butter in a nonstick pan. Spring onions and shallot until soft stirring. Add broth and cream. Reduce heat to low and stir in mustard to the sauce.


Mustard sauce and simmer for about 5-7 minutes, until sauce is smooth. Season with freshly ground pepper. Salt is not necessary because the mustard already spicy enough. Just before serving, sprinkle finely chopped parsley over the mustard sauce. Meanwhile, water with white wine vinegar and white wine to a boil. Add no salt. Reduce heat slightly, so that the water boils only slightly. Use very fresh eggs. Beat the eggs separately in a soup ladle and gently slide into the water to cool.

Not more than 3 eggs at once poach. The protein should envelop the yolk when cooking. two tablespoons to accept help. Poach eggs 4 minutes with a slotted spoon and lift out of the water. Drain poached eggs on absorbent paper. Mustard sauce on warmed plates and spread each portion 2 poached eggs on top.


¤ 80 g Spring onions
¤ 1 Shallots
¤ 20 g Butter
¤ 0.15 L Broth
¤ 300 g Cream
¤ 3 tablespoons Mustard
¤ Freshly ground pepper
¤ 1 tbsp Parsley
¤ 1 L Water
¤ 2 tablespoons White wine vinegar
¤ 1 / 8 L White wine
¤ 6 Eggs

Serves 3 – 561 cal per serving, 20 mins Prep – 20 mins Total