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Classic Mustard Eggs for Brunch | Soft-Boiled in Mustard Sauce
(0)
25 min
Quick
Knuspr-Küche
Ein herzhafter deutscher Küchenklassiker für den Sonntagsbrunch: Perfekt wachsweich gekochte Landeier in einer samtigen, aromatischen Senfsoße mit feiner Butternote und frischem Schnittlauch. Schnell zubereitet und wunderbar wärmend.
Ingredients
Preparation method
Boiling the Eggs
Bring a pot with plenty of water to a boil. Carefully lower the eggs into the pot with a spoon and cook for about 6 to 7 minutes until soft-boiled.
Rinse the eggs immediately with cold water to stop the cooking process, then peel them carefully.
Preparing the Mustard Sauce
In a second pot, melt the butter over medium heat. Stir in the wheat flour and cook for about 1 to 2 minutes without browning, whisking constantly.
Chef's tip
For a perfect brunch experience: The eggs can be served poached or soft-boiled. If you prefer a spicier taste, add an extra teaspoon of hot Dijon mustard.
Leftover mustard sauce can be kept in the refrigerator for up to 2 days and gently reheated with a little milk until creamy.
30 min
Under an hour
