Eggs in mustard sauce will become your new comfort food. A pungent, sweet and spicy highly flavoured mustard sauce, boiled potatoes, fresh parsley and soft-boiled eggs make an incredibly satisfying and fulfilling meal.
Mustard eggs or eggs in mustard sauce or also known as “Senfeier” are a typical northern German dish. Everyone knows it probably from their mother or grandmother. But not me. When I first came to Germany I maybe heard or read about them, but I’ve never tried them, until today. Wink.
My colleague at work mentioned making them, and a couple of days later I found a lovely recipe in a magazine, plus my boyfriend doesn’t recall eating them before (even though he comes from northern Germany). Wink. Well, it was a sign. I simply had to try them.
As already said, eggs in mustard sauce are probably one of the most popular classics of German and neighbouring cuisines. From there, it has spread over large parts of Germany as an inexpensive meal. A combination of boiled eggs, potatoes and a delicious sauce will keep you full for a long time. Therefore, it is definitely a dish to keep often on your table.
Mustard
This dish celebrates mustard. There is no doubt about that. It can be any mustard, from medium to hot mustard. The important thing is a lot of mustard. Wink. Oh, I love it. In this recipe, I used whole-grain sweet mustard and medium-hot yellow mustard. These two pair great together and they create a spicy, pungent, salty and sweet flavour.
Besides being delicious, mustard has some health benefits, too. More, mustard contains several antioxidants, but the whole-grain one is rich in fiber, selenium and magnesium. Mustard is also a low-calorie alternative to higher-fat condiments. You can mix it into your salad dressing, spread it on bread or on steak or add it to a dip.
You’ll find different mustard sauce recipes on the internet. For instance, a thin almost watery sauce, a darker or a yellowish variation or a thicker sauce, just like mine. In fact, each recipe has its own kind of sauce. You have to try them and find your favourite one.
The mustard sauce can either be poured over the eggs or it can serve as a base.
Eggs
Boiled eggs are incredibly delicious and nutritious, too. They are rich in protein, good cholesterol, omega-3 and vitamin D. Also, eggs are also a great quick snack, which helps your cholesterol and blood-sugar level to stay in a healthy range.
Moreover, eggs are prepared separately from the mustard sauce and potatoes. Simply, pop them in water and boil them to your desired consistency. For example, for a soft-boiled egg cook for 4-6 minutes. If you like hard-boiled eggs, cook them for 7-10 minutes.
Additionally, for more egg recipes, you might like these as well: green shakshuka, a simple truffled sunny side up, a gorgeous egg-stuffed portobello mushroom or these sausage-egg hearts.
More, most often, a typical accompaniment to the mustard sauce is potatoes. The good old potatoes. Wink. You can choose either boiled or mashed potatoes. Both will taste amazing. However, spinach, cauliflower, carrot or rice make a lovely combo, as well.
Ingredients for two portions of eggs in mustard sauce:
- 400 g young potatoes
- 4 eggs
- 15 g butter
- 1 red onion (finely chopped)
- 2 Tbsp of whole-grain sweet mustard
- 2 tsp of flour
- 150 ml vegetable broth
- 150 ml almond milk
- 2 Tbsp of medium-spicy mustard (or Dijon)
- salt and pepper
- fresh parsley (garnish)
To begin, wash the potatoes. Place them into a pot, cover them with cold water and put them to cook. Once it starts to boil, reduce the heat, cover it with a lid and simmer until tender but not overcooked.
In the meantime, prepare the mustard sauce. In a medium saucepan, add butter and chopped onion. Saute them for a couple of minutes. Then, stir in the whole-grain mustard and cook for one more minute. Add the flour and stir to avoid the clumps.
At this point, pour in the vegetable broth and milk. Cook on medium heat for five minutes. Then, add the medium-spicy mustard and cook, with continuous stirring, until thickened. Cover the pan and keep warm.
Afterwards, in a small pot, add the eggs, and water and boil them to the desired consistency. Peel and halve them lengthwise.
Once the potatoes are cooked, drain them and cut them into wedges. Wash and chop the chives.
Finally, spoon the mustard sauce onto the plates, and arrange the potato wedges and the boiled eggs on top. Sprinkle the eggs in mustard sauce with fresh parsley or whatever you’ve got on hand (chives, dill, basil, thyme).
Enjoy.
