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Cheryl
Eggs in mustard sauce
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Ingredients
Directions
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Cook the eggs hard in eight minutes.
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Let them scare under cold running water and peel them.
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Melt the butter in a pan and stir in the flour.
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Heat this mixture for one minute and stir in half of the stock.
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Stir until it is a thick sauce.
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Add the remaining broth while stirring for a dash and keep stirring until it becomes a nice, smooth sauce.
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Add some salt and freshly ground pepper and let the sauce simmer for another five minutes.
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Halve the eggs in half lengthwise and place them in a shallow dish with the convex side up.
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Stir the mustard through the sauce and pour the sauce over the eggs.
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Sprinkle the parsley over it.
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Serve cottage bar with white bread and butter.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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