Filter
Reset
Sort ByRelevance
Cheryl
Eggs in mustard sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the eggs hard in eight minutes.
-
Let them scare under cold running water and peel them.
-
Melt the butter in a pan and stir in the flour.
-
Heat this mixture for one minute and stir in half of the stock.
-
Stir until it is a thick sauce.
-
Add the remaining broth while stirring for a dash and keep stirring until it becomes a nice, smooth sauce.
-
Add some salt and freshly ground pepper and let the sauce simmer for another five minutes.
-
Halve the eggs in half lengthwise and place them in a shallow dish with the convex side up.
-
Stir the mustard through the sauce and pour the sauce over the eggs.
-
Sprinkle the parsley over it.
-
Serve cottage bar with white bread and butter.
-
15 minMain dishMacaroni, onion, Red pepper, tomato, traditional olive oil, corned beef in a tin, canned corn, pasta sauce basil,macaroni with corned beef -
15 minMain dishalmond shavings, couscous, olive oil, Provencal stir-fry mix, thyme, White wine vinegar, soft goat cheese,lukewarm vegetable salad with goat's cheese -
40 minMain disheggplant, Red pepper, zucchini, onion, garlic, traditional olive oil, dried Provençal herbs, Red wine, Citomat disks, Red wine vinegar,Ratatouille -
30 minMain dishpeeled crumbly cooking potatoes, oil, onion, Red pepper, curry powder, cut pointed cabbage, pineapple slices, ham cubes,cabbage stew with ham and pineapple
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it