Eggs in Mustard-Dill Sauce

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 pickled gherkins (jarred)
• 1 tbsp honey
• Salt
• Pepper

Instructions

1. 1.

   Peel the onion and finely dice it.

2. 2.

   Heat rapeseed oil in a pot and sauté the diced onion over medium heat until translucent. Add the flour and sauté until light yellow, stirring constantly.

3. 3.

   Gradually pour in milk and vegetable broth, whisking constantly to make smooth. Bring the sauce to a boil while stirring.

4. 4.

   Stir in the three types of mustard. Simmer the sauce over low heat for about 10 minutes, stirring occasionally.

5. 5.

   Meanwhile, prick the eggs and cook them in boiling water for 7–8 minutes until medium-soft. Remove, cool in cold water, and peel.

6. 6.

   Wash dill, shake dry, pluck the sprigs, and roughly chop. Drain the gherkins and dice finely.

7. 7.

   Season the mustard sauce with honey, salt, and pepper. Add the eggs and warm them in the sauce for 2–3 minutes. Mix in the dill, sprinkle with diced gherkins, and serve.