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Recipe of: © Monsieur Cuisine

Hard-boiled eggs in mustard sauce

MC plus
4 portions
Preparation time: 15 min.
Created on: 04.08.2016
Last changes: 01.09.2016
  • several sprigs of parsley
  • 8 eggs
  • 2 onions
  • 5 tbsp butter
  • 3 tbsp flour
  • 250 ml vegetable stock
  • 200 ml cream
  • 2 tbsp coarse-grained mustard
  • salt
  • pepper


Per portion:

  • calorific value
    1938 kj / 463 kcal
  • protein: 18 g
  • carbohydrates: 8 g
  • fat: 40 g
Preparation time
15 min.
  1. Wash the parsley, shake dry, then strip the leaves from the stems and blend in the processor for 5 seconds/speed setting 8. Remove the chopped parsley from the container, cover and set aside. Clean the blender jug.
  2. Pour 500 ml lukewarm water into the blender, insert the cooking pot and place the eggs in the pot. Cook for 14 minutes/120 °C/speed setting 2.
  3. Peel the onions, then process in the blender jug for 3 seconds/turbo button. Use the spatula to push the chopped onions off the sides and back down into the container. Add the butter, then brown for 3 minutes/roast button. Add the flour and blend for 1 minute/100 °C/speed setting 2. Add the stock and cream, then simmer for 6 minutes/90 °C/speed setting 4. Add the mustard and blend for 30 seconds/speed setting 3, then season to taste with salt and pepper.
  4. Shell the eggs and cut in half, place in the sauce and leave to infuse for a few minutes. Spoon the eggs in mustard sauce onto four deep plates, sprinkle with parsley and serve with boiled potatoes and a green salad.


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