Eggs in mustard sauce
Recipe for eggs in mustard sauce"Skidne æg" or smiling eggs in mustard sauce is a classic Danish dish, which is traditionally served for Easter lunch with rye bread. The dish can also be served as a dinner dish with boiled potatoes.
Ingredients
- 8 eggs
- 50 g butter
- 50 g all-purpose flour
- 5 dl milk
- 3 tbsp coarse mustard
- ½ tsp sugar
- 1 tsp salt
- Pepper
For serving:
- 8 slices rye bread
- 150 g bacon
- Garden cress
Instructions
- Bring a pot of water to a boil. Put the eggs in and cook the eggs for 7-8 minutes on medium heat (If you want them completely hard-boiled, cook them for 10 minutes). When the eggs are done boiling, pour them over with cold water to stop the cooking.
- While the eggs are boiling, cut the bacon into cubes, and fry crispy on a frying pan over medium heat.
- At the same time, melt the butter in a saucepan. When the butter has melted, whisk the flour in and cook for 1 minute before adding the milk. Then add milk a little at a time while still whisking in the sauce.
- When all the milk has been added, add the mustard, sugar, salt and pepper to the sauce.
- If the sauce is too thick, there can be added a little more milk. Finally taste the sauce with more mustard, salt, pepper, and sugar if necessary.
- The cooked eggs are peeled and divided lengthwise, and placed in the hot mustard sauce. Sprinkle with cress and crispy bacon, and serve with rye bread.
Nutrition
Calories: 669kcal
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