Mustard Eggs with Potatoes
Mustard eggs with potatoes like grandma used to make: a quick dinner of hard-boiled eggs in a creamy mustard sauce, simple, budget-friendly and very filling.
This dish tastes just like the childhood classic and needs only 15 minutes of prep. The sauce of roux, milk and two kinds of mustard turns out extra creamy and makes a few humble ingredients into a hearty family meal.
Instructions
- 1
Peel the potatoes and boil them in salted water until tender.
- 2
Hard-boil the eggs, cool them in cold water and peel them. Set aside.
- 3
Melt the butter in a small pot. Add the flour and cook for 2 minutes, stirring, to cook off the raw flour taste.
2 min
- 4
Pour in the milk while stirring and keep stirring until the sauce comes to a boil. Then simmer over low heat for 5 minutes, stirring occasionally, as the roux tends to settle on the bottom.
5 min
- 5
Stir in the mustard and season the sauce with sugar, nutmeg, salt and pepper. Serve with chives or dill.
I love how the creamy mustard sauce ties potatoes and eggs together into one comforting plate. Much like a simple béchamel in the Italian tradition, the flavor comes from a few good ingredients, except that here mustard takes the lead. The result is mellow, creamy and pleasantly tangy, with a hint of sweetness; I serve it with plenty of chives.
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