Recipe Eggs With Mustard Sauce

I love this recipe because it’s a nostalgic yet sophisticated twist on classic comfort food, and nothing beats the creamy mustard sauce that perfectly complements the rich eggs. Plus, it’s quick and easy to whip up, making it ideal for an impressive brunch with friends or a cozy solo indulgence.

Eggs with a tangy twist, my Mustard Sauce with Eggs perfectly balances protein and flavor. I adore how the Dijon mustard and white wine vinegar give the sauce depth, while the creamy butter and milk base enrich it.

Adding fresh parsley not only enhances the nutritional value of the dish but also brightens its presentation.

Ingredients

Eggs:
Packed with protein; loaded with vitamins and minerals; crucial for mending muscles.

Butter:
Enriching; a source of fat for frying; flavoring.

All-purpose flour:
A sauce thickener; includes carbohydrates and fiber.

Dijon mustard:
Provides sharp, piquant taste; low-calorie; packed with antioxidants.

White wine vinegar:
Adds acid; and ups flavor; aids digestion.

Ingredient Quantities

• 6 large eggs
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup milk
• 2 tablespoons Dijon mustard
• 1 tablespoon white wine vinegar
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions

1. Put the eggs in a cooking pot and immerse them in cold water. Heat the pot until it’s medium to high. Don’t walk away; heat the pot until the water is thumping and bubbling to a boil. Once it starts boiling, reduce the temperature on your burner so that the pot is simmering.

2. Take the eggs off the heat and put them in a bowl of cold water to rapid-cool them. Once the eggs are cold, go ahead and shell them. Set the peeled eggs aside.

3. In a saucepan of a few quarts over medium heat, melt the butter. When it is melted, add the flour and cook, stirring constantly, for about 1 minute to form a roux.

4. Whisk the milk in slowly, making sure there are no lumps. Keep cooking and stirring until the sauce is thick—about 3-4 minutes.

5. In the sauce, blend the Dijon mustard and white wine vinegar. Then season to taste with salt and pepper.

6. Slice the peeled eggs in half from top to bottom.

7. Serve up the delightful sauce of mustard onto a platter or graciously onto individual plates.

8. Position the cut eggs atop the sauce with the yolks facing skyward.

9. You may optionally top the eggs with freshly chopped parsley.

10. Serve right away, letting the eggs be relished warm with the mustard sauce.

Equipment Needed

1. Cooking pot
2. Bowl for cold water
3. Saucepan
4. Whisk
5. Spoon (for stirring)
6. Knife
7. Cutting board
8. Platter or individual plates

FAQ

• Can I use any type of mustard for the sauce?Although Dijon mustard is the recommended choice because of its smooth and tangy flavor, you can substitute with whole grain or yellow mustard. Just know that the flavor profile will vary slightly.
• Is there a dairy-free alternative for the milk in the sauce?Certainly! You can use unsweetened almond milk or oat milk to make the sauce dairy-free, but be aware that it will slightly alter the flavor and consistency.
• Can the eggs be prepared in advance?It is permissible to prep the eggs as much as 3 days in advance and then to keep them in the fridge until they are needed. You can boil and peel them; then they should be placed in an airtight container.
• How do I ensure the sauce is not too runny?Ensure you cook the flour and butter mixture to a paste before adding the milk very slowly, whisking constantly to a smooth texture.
• What is the best way to serve this dish?Mustard sauce can be served warm over toasted bread or alongside steamed vegetables for a complete meal with eggs.
• Is the parsley garnish necessary?Optional, but gives a fresh pop of color and flavor to the dish, parsley.

Substitutions and Variations

Butter: Use olive oil or margarine for a non-dairy alternative.
Cornstarch: Use as a gluten-free substitute for all-purpose flour.
Milk: Substitute almond milk or oat milk to make a non-dairy version.
Dijon mustard: Trade it out for spicy brown mustard, and you’ll get a new flavor profile in your dish.

Pro Tips

1. Egg Cooking Tip To prevent the eggs from cracking while boiling, add a pinch of salt or a splash of vinegar to the water. This can also help in peeling them more easily later.

2. Sauce Smoothness When making the roux, ensure the flour is fully incorporated into the melted butter before adding milk. This step helps in avoiding any lumps and makes the sauce smooth.

3. Mustard Flavor Adjustment Adjust the amount of Dijon mustard according to your taste preference. If you want a milder flavor, start with 1 tablespoon, taste, and then add more if needed.

4. Consistent Sauce Texture Stir the sauce continuously while it thickens to ensure an even texture. If the sauce becomes too thick, you can thin it by adding a little more milk.

5. Egg Presentation For a neat presentation, use a very sharp knife to slice the eggs. Wipe the knife clean between cuts to ensure smooth edges and maintain the shape of the yolks.