💡 At a Glance
- •The Dish: A classic German vegetarian comfort meal featuring perfectly cooked eggs smothered in a creamy Dijon mustard sauce.
- •Time & Effort: A quick, budget-friendly weeknight meal that’s super easy to meal prep for the next day.
- •Method: The eggs cook right in the Thermomix® simmering basket, then the sauce whips up directly in the mixing bowl.
Today we’re making something insanely delicious and crazy easy: Eggs in Creamy Mustard Sauce!
Remember this classic comfort dish? It’s the ultimate cozy meal that comes together on the table in no time at all.
Eggs in mustard sauce is a traditional German comfort food featuring boiled eggs nestled in a rich, velvety mustard sauce.
It’s so simple to make, super budget-friendly, and a total crowd-pleaser for both adults and kids.
It’s the perfect quick lunch or hassle-free weeknight dinner!
In this easy recipe with simple step-by-step instructions, I’ll show you just how quick and effortless it is to whip up this delicious vegetarian meal right at home!
Why You’ll Love This Recipe:
- Quick and easy to make on busy nights.
- Super budget-friendly.
- A timeless German comfort food classic.
- Perfect for a cozy lunch or quick weeknight dinner.
- Super versatile—pairs well with all your favorite sides.
- A total crowd-pleaser for the whole family.
- Great for meal prep and making ahead.
- Pure deliciousness in every bite!
My Top Tips for Success
Keep an eye on your eggs so they don’t overcook and get rubbery.
Use a good-quality Dijon mustard for the absolute best flavor depth.
Don’t forget to taste and season the sauce at the end with salt, pepper, and a squeeze of fresh lemon juice.
Want an extra silky, luxurious sauce? Stir in a splash of heavy cream or a dollop of crème fraîche!
Serve it up with simple boiled potatoes, fluffy mashed potatoes, rice, or egg noodles.
Garnish with plenty of fresh dill or parsley for a pop of color and fresh taste.
Have fun experimenting with different mustards, like medium-spicy mustard or even a touch of sweet German mustard!
Can You Make This Ahead of Time?
You can definitely make these eggs in mustard sauce ahead of time!
Simply hard-boil the eggs and whip up the sauce. Store them separately in airtight containers in the fridge, and they’ll stay fresh for 1 to 2 days.
When you’re ready to serve, just warm the sauce gently on the stove and reheat the eggs right in the sauce.
I wouldn’t recommend freezing this dish, as cream-based sauces can break and lose their luscious texture once thawed.
Fun Recipe Variations
For a Mediterranean twist: Stir a little minced garlic and diced tomatoes into the sauce.
For a savory bacon spin: Toss in some crispy diced bacon or smoked ham.
For a cozy curry version: Swirl in a dash of curry powder and a splash of coconut milk.
For a little extra kick: Add a dollop of horseradish or a pinch of red pepper flakes to the sauce.
What to Serve with Eggs in Mustard Sauce
Traditionally, this dish is served over simple boiled potatoes or fluffy mashed potatoes. But honestly, white rice or buttered noodles are equally delicious! Feel free to pair it with whatever carb your family loves best.
Ingredients You’ll Need
- 6 large eggs
- 1 yellow onion
- 50 g butter
- 30 g all-purpose flour
- 250 ml heavy cream
- 250 ml water
- 1 tsp vegetable bouillon powder
- 50 g Dijon mustard
- ½ tsp sugar
- 1 tsp fresh lemon juice
- 2 tsp dill (frozen, dried, or fresh)
- Salt & black pepper
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
How to Make Eggs in Creamy Mustard Sauce
Step-by-Step Instructions:
First, let’s cook the eggs! Add 500 ml of water to the mixing bowl.
Place 6 eggs into the simmering basket, insert the basket, and cook for 12 min / Varoma® / Speed 1 for perfect, jammy eggs.
Remove the eggs and keep them warm, then drain the water from the mixing bowl.
Now for the mustard sauce: peel and quarter the onion.
Chop for 5 sec / Speed 5. Add the butter and sauté for 3 min / 120°C (250°F).
Next, add the flour and cook for 2 min / 100°C (212°F) / Speed 1 to make a quick roux.
Next, add the heavy cream, water, vegetable broth, mustard, lemon juice, sugar, dill, and salt & pepper to taste, then mix for 5 sec / speed 5.
Then cook for 5 min / 212°F (100°C) / speed 2.
While that cooks, peel your hard-boiled eggs. Give the sauce a final taste test, adjust seasonings if needed, and serve hot over the eggs.
For sides, classic boiled potatoes or creamy mashed potatoes are traditional favorites, but it’s also super delicious served over rice or pasta!
Enjoy!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
Happy cooking!
If you loved this quick recipe for Eggs in Mustard Sauce, you might also enjoy my delicious Lentil and Ground Beef Stew! 🙂
Best,
Christoph
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Eggs in Creamy Mustard Sauce
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Zutaten
- 6 Eggs
- 1 Onion
- 50 g Butter
- 30 g All-purpose flour
- 250 ml Heavy cream
- 250 ml Water
- 1 tsp Vegetable broth paste
- 50 g Dijon mustard
- ½ tsp Sugar
- 1 tsp Lemon juice
- 2 tsp Dill Frozen, dried, or fresh
- Salt & pepper
Zubereitung
- 6 EggsFirst, let’s cook the eggs. Pour 500 ml of water into the mixing bowl. Place 6 eggs into the simmering basket, insert the basket, and cook for 12 min / Varoma® / speed 1 until medium-boiled. Carefully remove the eggs and keep them warm, then pour out the water.
- 1 Onion, 50 g ButterFor the mustard sauce, peel and quarter the onion. Place it in the mixing bowl and chop for 5 sec / speed 5. Add the butter and sauté for 3 min / 120°C / speed 1.
- 30 g All-purpose flourNext, add the flour and cook for 2 min / 100°C / speed 1 to make a quick roux.
- 250 ml Heavy cream, 250 ml Water, 1 tsp Vegetable broth paste, 50 g Dijon mustard, ½ tsp Sugar, 1 tsp Lemon juice, 2 tsp Dill, Salt & pepperAdd the heavy cream, water, vegetable broth, mustard, lemon juice, sugar, dill, and salt & pepper to taste. Mix for 5 sec / speed 5, then bring to a simmer for 5 min / 100°C / speed 2.
- Meanwhile, peel the eggs. Give the sauce a final taste test, adjust seasonings if needed, and serve warm poured over the eggs.
- Salted boiled potatoes or creamy mashed potatoes are the ultimate classic sides for this dish, but it’s also fantastic served over rice or egg noodles.
- Enjoy!
Eggs in Creamy Mustard Sauce
Click stars to rate now
Zutaten
- 6 Eggs
- 1 Onion
- 50 g Butter
- 30 g All-purpose flour
- 250 ml Heavy cream
- 250 ml Water
- 1 tsp Vegetable broth paste
- 50 g Dijon mustard
- ½ tsp Sugar
- 1 tsp Lemon juice
- 2 tsp Dill Frozen, dried, or fresh
- Salt & pepper
Zubereitung
- 6 EggsFirst, let's cook the eggs. Pour 500 ml of water into the mixing bowl. Place 6 eggs into the simmering basket, insert the basket, and cook for 12 min / Varoma® / speed 1 until medium-boiled. Carefully remove the eggs and keep them warm, then pour out the water.
- 1 Onion, 50 g ButterFor the mustard sauce, peel and quarter the onion. Place it in the mixing bowl and chop for 5 sec / speed 5. Add the butter and sauté for 3 min / 120°C / speed 1.
- 30 g All-purpose flourNext, add the flour and cook for 2 min / 100°C / speed 1 to make a quick roux.
- 250 ml Heavy cream, 250 ml Water, 1 tsp Vegetable broth paste, 50 g Dijon mustard, ½ tsp Sugar, 1 tsp Lemon juice, 2 tsp Dill, Salt & pepperAdd the heavy cream, water, vegetable broth, mustard, lemon juice, sugar, dill, and salt & pepper to taste. Mix for 5 sec / speed 5, then bring to a simmer for 5 min / 100°C / speed 2.
- Meanwhile, peel the eggs. Give the sauce a final taste test, adjust seasonings if needed, and serve warm poured over the eggs.
- Salted boiled potatoes or creamy mashed potatoes are the ultimate classic sides for this dish, but it’s also fantastic served over rice or egg noodles.
- Enjoy!
