Hard-boiled eggs in mustard sauce
Preparation time: 15 min.
Created on: 04.08.2016
Last changes: 01.09.2016
- 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.
- 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.
- 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.
- 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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