Smoked eggs in mustard sauce with mashed potatoes recipe

Smoked Eggs in Mustard Sauce with Mashed Potatoes 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 smoked eggs in mustard sauce with mashed potatoes is a delightful twist on traditional brunch fare. The smoky flavor of the eggs pairs perfectly with the tangy and creamy mustard sauce, creating a unique and savory combination. Served alongside velvety mashed potatoes, this dish is sure to impress your guests. With just a few simple ingredients and easy steps, you can enjoy a flavorful and satisfying meal that is both comforting and elegant.

Keywords: smoked eggs, mustard sauce, mashed potatoes, brunch, flavorful.

smoked eggs in mustard sauce with mashed potatoes recipe details

Smoked eggs in mustard sauce with mashed potatoes recipe, recipe Rating: 4.9
Number of votes:135 

Ingredients

8	eggs
1 tbsp	rapeseed oil
4 tbsp	smoke wood chips, e.g. Hickory
1	shallot, finely chopped
30 g	butter
1 tbsp	flour
100 ml	white wine
2 tbsp	Dijon mustard
2 tbsp	wholegrain mustard
250 ml	vegetable stock
150 ml	single cream
800 g	potatoes, peeled and quartered
2 pinch(es)	salt
	nutmeg
4 tbsp	butter

Instructions

Cook the eggs for 5 minutes, allow to cool and peel carefully. Oil the eggs with the rapeseed oil.

Smoke the eggs either on a BBQ or in a pot with strainer insert and lid. In the latter case place aluminium foil on the bottom of the pot and divide small smoke chips on the foil. Place the eggs in the strainer insert, cover with the lid and switch the heat to high. When the smoke starts to smell, switch to low and smoke the eggs for 20 minutes. In case you want to smoke the eggs over the BBQ, you should use larger smoke chips and soak them in water in advance.

Cook the potatoes in salted water until done.

In the meantime, sauté the shallots in a large saucepan in butter until golden. Add the flour and cook stirring until pale yellow. Deglaze with the wine, stirring constantly with a wire whisk. Pour in the stock and bring to a boil, still whisking. Cook for approximately 10 minutes, stirring frequently. Finally add the cream and mustard and stir until smooth. Season to taste with salt.

Mash the cooked potatoes with a generous knob of butter. Season to taste with salt, pepper and nutmeg.

To serve:
Spoon mashed potatoes in the middle of the plates. Top with the eggs and pour over the sauce.

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