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🍽️ Eggs in Mustard-Dill Sauce

326 kcal · 30 min · 4 servings

Ingredients

• 30 g small onions (1 small onion)
• 2 tbsp rapeseed oil
• 2 tbsp spelt wholemeal flour
• 300 ml milk (1.5% fat)
• 350 ml classic vegetable broth
• 1 tbsp coarse mustard
• 1 tsp sweet mustard
• 2 tbsp medium-hot mustard
• 8 eggs
• 1 bunch dill
• 100 g small gherkins (jar)
• 1 tbsp honey
• salt
• pepper

Instructions

1. 1. Peel the onion and cut it into very small cubes.
2. 2. Heat the rapeseed oil in a pot and sauté the onion cubes until translucent over medium heat. Add the flour and sauté it until light yellow while stirring.
3. 3. Gradually pour in the milk and vegetable broth, stirring smoothly with a whisk. Bring the sauce to a boil while stirring.
4. 4. Stir in the three different types of mustard. Let the sauce simmer over low heat for about 10 minutes, stirring occasionally.
5. 5. Prick the eggs and boil them in boiling water for 7 to 8 minutes until soft-boiled. Remove them, cool them under cold water, and peel them.
6. 6. Wash the dill, shake it dry, pluck off the leaves, and chop them coarsely. Drain the gherkins and cut them into fine cubes.
7. 7. Season the mustard sauce with honey, salt, and pepper. Add the eggs and warm them in the sauce for 2 to 3 minutes. Stir in the dill, sprinkle with the cucumber cubes, and serve.

Nutrition per serving

• kcal: 326
• Protein: 20 g · Fett/Fat: 20 g · Carbs: 15 g