Eggs in mustard sauce with potatoes broccoli and cauliflower recipe

Eggs in Mustard Sauce with Potatoes Broccoli and Cauliflower recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for eggs in mustard sauce with potatoes, broccoli, and cauliflower is a delicious and satisfying dish that combines the creaminess of eggs with the tanginess of mustard. The addition of potatoes, broccoli, and cauliflower adds a nutritious twist to the classic egg dish. It's a perfect option for a hearty breakfast or a light lunch. The combination of flavors and textures in this recipe will surely leave you wanting more.

Keywords: eggs, mustard sauce, potatoes, broccoli, cauliflower.

Eggs in mustard sauce with potatoes broccoli and cauliflower recipe details

Eggs in mustard sauce with potatoes broccoli and cauliflower recipe, recipe Rating: 4.9
Number of votes:146 

Ingredients

800 g	potatoes, peeled
300 g	broccoli, in florets
300 g	cauliflower, in florets
300 g	carrots, sliced
8 medium	eggs, boiled, peeled and halved
300 ml	milk
½ bunch(es)	chervil, chopped
	salt and freshly ground black pepper
30 g	flour
30 g	butter
2 tbsp	mustard

Instructions

Cook the potatoes in salted water until soft.

Bring 1 litre of salted water to a boil. Add the vegetables and cook over medium heat until done, but still a bit firm to the bite. Drain and keep the cooking water.

In a saucepan melt the butter. Stir in the flour and cook stirring until pale yellow. Pour in 350 ml of the stock and the milk and bring to a boil, stirring constantly with a wire whisk. Add the mustard. Cook stirring for approximately10 minutes. Season to taste with salt and pepper. Add the vegetables and the eggs and leave on the hotplate until all is hot again.

Serve sprinkled with chervil, together with the potatoes.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a