Poached eggs in mustard sauce

Poached eggs in mustard sauce can be served as main dish with boiled potatoes or boiled potatoes. Dinner can be served as lost eggs in mustard sauce with fresh French bread, white bread or toast. Peel onion and cut with a sharp kitchen knife into small cubes. Omit butter in a saucepan and saute onion until soft. Sprinkle flour over the onions and fry light. Pour with stirring with a whisk broth gradually until a thick bechamel sauce is formed.


Stir in mustard to taste the bechamel sauce and add cream. Mustard sauce, maybe with a pinch of sugar, depending on the sharpness of the mustard, and season to taste freshly ground pepper. Salt is not necessary because the mustard already spicy enough. Mustard sauce, keep warm on low setting. Bring a saucepan with water , bay leaf, juniper berries and cloves to a boil. Remove spices and reduce heat. The water should boil only slightly. Best to use very fresh organic egg. Each egg hit single in a soup ladle and gently slide into the water to cool.

Place with the help of 2 tablespoons of the egg white around the yolk until it is enveloped by the protein, as previously seen in the picture. Poached eggs about 4 minutes in boiling water poach. Eggs with a slotted spoon out of the water and drain on kitchen paper so that the Mustard sauce diluted. Per serving of 2 eggs lost in mustard sauce on warmed serving plates and garnish with some fresh parsley.


¤ 1 Onions
¤ 20 g Butter
¤ 20 g Flour
¤ 1 / 2 L Broth
¤ 3 tablespoons Mustard
¤ 1 tbsp Cream
¤ Freshly ground pepper
¤ 5 g Sugar
¤ 1 L Water
¤ 3 tablespoons White wine vinegar
¤ 1 Bay leaf
¤ 1 / 2 tsp Juniper berries
¤ 1 Carnations
¤ 6 Organic egg
¤ 1 / 2 tbsp Parsley

Serves 3 – 373 cal per serving, 20 mins Prep – 20 mins Total