Eggs in mustard-dill sauce
Compared to the classic mustard and dill sauce, our version is healthier because we used whole wheat flour for binding.
Ingredients · Servings 4
- 30 g small onions (1 small onion)
- 2 tbsp rapeseed oil
- 2 tbsp wholemeal spelt flour
- 300 ml milk (1.5% fat)
- 350 ml classic vegetable broth
- 1 tbsp coarse mustard
- 1 tsp sweet mustard
- 2 tbsp medium-hot mustard
- 8 Owner
- 1 bunch of dill
- 100g small gherkins (jar)
- 1 tbsp Honig
- Salt
- Pfeffer
Method · 30 min
- Peel the onion and dice it very finely.
- Heat rapeseed oil in a pot and sauté the diced onion over medium heat until translucent. Add flour and cook, stirring constantly, until light golden.
- Gradually add the milk and vegetable stock, whisking until smooth. Bring the sauce to a boil, stirring constantly.
- Stir in the three types of mustard. Simmer the sauce over low heat for about 10 minutes, stirring occasionally.
- Meanwhile, pierce the eggs and cook them in boiling water for 7–8 minutes until soft-boiled. Remove them, rinse them under cold water, and peel them.
- Wash the dill, shake dry, pluck off the fronds and roughly chop. Drain the gherkins and dice finely.
- Season the mustard sauce with honey, salt, and pepper. Add the eggs and warm them in the sauce for 2–3 minutes. Stir in the dill, sprinkle with diced cucumber, and serve.
Not just a good choice on Maundy Thursday, as eggs provide a substantial portion of protein even without meat. Both the egg white and yolk deliver high-quality protein that promotes a feeling of fullness. Eggs are also rich in vitamin A and many B vitamins. Vitamin B12, in particular, is beneficial for vegetarians, as it is otherwise primarily found in fish and meat.
A classic accompaniment is homemade mashed potatoes. Even simpler and lower in fat are boiled potatoes or rice as a side dish.
