Eggs in Creamy Mustard Sauce
This classic German dish of eggs in mustard sauce is super easy to make, budget-friendly, and a total crowd-pleaser for both kids and adults. Perfect for a quick and cozy weeknight lunch or dinner!
Servings: 4
Calories: 443kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett
- Messer
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!
