Name Eggs in herbal and mustard sauce


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8 eggs
50 g/2 oz butter
50 g/2 oz flour
1/2 litre/1 pint milk
1 herb or vegetarian
stock cube
2-3 tablespoons soft mustard
2 tablespoons finely
chopped parsley
2 tablespoons finely
chopped chives
salt and freshly ground pepper

Preparation. Boil the eggs for about 8 minutes until hard. Meanwhile melt the butter in a pan and stir in the flour until smooth. Pour in the milk, while stirring, and bring to the boil. Continue stirring until the liquid and flour has blended.
• Crumble the stock cube into the sauce and add the mustard. Leave the sauce to simmer gently for about 8 minutes until it thickens.
• Plunge the eggs in cold water and peel. Halve the eggs lengthwise and place, white side up, in a shallow dish.
• Stir the chopped herbs into the sauce and add seasoning to taste.
To serve. Spoon the sauce over the eggs.
• Delicious with pureed potato or junks of wholemeal bread and a fresh cucumber salad.
Preparation/serving: approx.
20 minutes
Contains per serving: 1455 kJ/349 kcal.
19 g protein, 23 g fat, 16 g carbohydrate
Substitute finely chopped tarragon or basil for the parsley and serve with a tomato salad.
4 servings

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