1.02.2011

Mustard Eggs

Mustard Eggs

First of all, a Happy New Year to all readers of this humble blog. Sorry for the long delay in posting, but I've been away from home during the week before christmas for work-related reasons and christmas break turned out to be just that. A break.
To get things started in the (not yet) Year of the Rabbit, here's a fast and easy recipe which I first made in November 09 but didn't get around to post since my harddrive which had the pictures on them broke.

Mustard eggs

Adapted from Eier, Kartoffeln, Senfso├če by rosa from Schnuppensuppe

3-4 medium potatoes, peeled (or unpeeled, if using young potatoes)
2 eggs
some mustard bechamel sauce

Boil the potatoes. Add the eggs about 10 minutes before the potatoes are tender. Drain. Peel the potatoes and eggs. Serve with mustard bechamel.


Bechamel Sauce

Adapted from Ich helf dir kochen by Hedwig Maria Stuber

40 g butter
40 g flour
about 1/2 liter milk (or half milk, half stock)
2 Tbsp sour cream
3 tsp mustard (or to taste)

Melt the butter in a saucepan which looks slightly too large for the amount of butter used. (the sauce will increase in volume as you incorporate the liquid) Add the flour, a tablespoon at a time, and stir in. Add the liquid in small batches and stir in until the sauce has the desired consistency. Add the sour cream and mustard and stir in.

3 comments:

Jeanne said...

Happy New Year, Andreas! As a mustard lover, these eggs look heavenly.

Lindsay said...

This looks like a neat take on eggs. I love mustard so will put this on my to-do list!

Emily said...

Thanks for this recipe! I made it tonight and it was delightful, even though I had to make it with soymilk.