Eggs in Creamy Mustard Sauce

Ingredients

• 8 eggs
• 2 tbsp butter
• 2 tbsp spelt flour (type 630)
• 250 ml meat broth
• 250 ml milk (3.5% fat)
• 4 tbsp medium sharp mustard
• 1 tbsp Dijon mustard
• 1 tbsp wine vinegar
• pinch sugar
• Salt
• pepper (from grinder)

Instructions

1. 1.

   Cook the eggs in boiling water for about 7 minutes until soft‑boiled. Cool under cold running water and peel.

2. 2.

   Melt the butter in a pot, stir in the flour and lightly brown it while stirring. Gradually add the broth and milk, whisk vigorously with a whisk to prevent lumps, and simmer gently for about 4 minutes.

3. 3.

   Stir in the mustard, sugar, vinegar, salt, and pepper to taste. Slice the peeled eggs lengthwise and place them in a bowl. Pour the hot sauce over the eggs and serve with potatoes if desired.