mustard eggs – almost traditional


Another traditional recipe here, but slightly different.

Actually, it’s cooked potatoes – I mashed them with a tiny bit of butter, milk, salt and nutmeg to taste.

Actually, the base sauce is roux. But I don’t like that. So for my sauce follow these steps:

1. Heat the pan.

2. Add a piece of butter.

3. Add two teaspoons of well cutted onions.

4. Put a teaspoon vegetable stock in a coffee cup, add hot water, mix it and add it to the pan.

5. Add half a coup of mustard to the pan. I mixed sweet and spicy mustard. Stir it.

6. And here comes the difference: To thicken the sauce, I added some spoons of creme cheese. It depends on your taste, how much you’ll add, ’cause the more creme cheese, the less of spiciness. Stir it until it is homogeneous.

Actually, the eggs are… No, the eggs are right. ;-)

So, that’s it. Pretty easy and without flour for those who doesn’t like it like me or are allergic to it.

PS: Another easy done food is here to find.


2 thoughts on “mustard eggs – almost traditional

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