German Eggs in Mustard Sauce (4-6)
2 Tbsp. butter
3 Tbsp. flour
1 cup chicken stock
1/2 cup heavy cream, half and half, or milk
3 Tbsp. Dijon mustard
Salt and freshly ground pepper to taste
A pinch of cayenne (optional)
8-12 hard-cooked eggs, peeled
Heat the butter in a large skillet over moderate heat. Stir in the flour and
cook for 2 to 3 minutes. Add the chicken broth and cream and bring to a
boil, stirring frequently. Stir in the mustard, salt, pepper, and optional
cayenne. Add the eggs and stir gently. Pour into a baking dish and bake in a
preheated 350F oven until lightly browned, about 10 minutes.
2 Tbsp. butter
3 Tbsp. flour
1 cup chicken stock
1/2 cup heavy cream, half and half, or milk
3 Tbsp. Dijon mustard
Salt and freshly ground pepper to taste
A pinch of cayenne (optional)
8-12 hard-cooked eggs, peeled
Heat the butter in a large skillet over moderate heat. Stir in the flour and
cook for 2 to 3 minutes. Add the chicken broth and cream and bring to a
boil, stirring frequently. Stir in the mustard, salt, pepper, and optional
cayenne. Add the eggs and stir gently. Pour into a baking dish and bake in a
preheated 350F oven until lightly browned, about 10 minutes.
