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Eggs in Mustard Sauce (Eier in Senfsoße in German) is the ultimate German comfort food. Soft- or hard-boiled eggs with a creamy mustard sauce and they pair really well with boiled or mashed potatoes or even rice. Traditionally this mustard sauce is thickened with a roux, but I wanted to keep it keto and used heavy cream and German sour cream as thickeners. I have also added some toasted walnuts as a topping for some extra crunch, but it's completely optional.
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- Boil eggs for 6 minutes for soft boiled eggs or 10 minutes for hard boiled one and gently lower eggs into cold water with a slotted spoon. Peel eggs and keep warm.
- Peel and finely chop the shallot and garlic cloves. Heat olive oil in a skillet. Sauté shallots and garlic in it. Add heavy cream, mustard and broth and bring to a boil. Add leaf spinach and stir in Schmand. Season mustard sauce with salt and pepper and arrange on a plate.
- Halve the eggs and place them in the sauce. Sprinkle with the chopped walnuts if using. Serve with boiled potatoes or rice if desired.
© 2023 | http://angiesrecipes.blogspot.com
...I love eggs, this is something to try.
ReplyDeleteThey always say here that you should eat spinach with eggs because the vitamins are used better then in them.
ReplyDeleteLa verdad es que es una salsa muy sencilla para la jugosidad que imprime a los huevos duros. Las salsas con mostaza suelen gustarme mucho, creo que esta tampoco me defraudará.
ReplyDeleteUn beso.
Yummy!
ReplyDeleteI never tried eggs with mustard sauce, sounds really good.
ReplyDeleteI've never seen a dish like this before. It does look yummy though. I love seeing foods from other countries/cultures, and I would never guess this is comfort food. But I bet it is. hugs-Erika
ReplyDeleteGracias por la receta. Te mando un beso.
ReplyDeleteGracias por la receta. Te mando un beso. https://enamoradadelasletras.blogspot.com/
ReplyDeleteI genuinely like the basic idea of this . . . but, as usual, have a problem with the Germanic ideas in this time and place. No way will there be ordinary cream in this home . . . and of sour cream possibly just a tad :) ! Don't like the European roux either but the dish sounds appealing for a weekend late breakfast/brunch . . . have to try perchance 'playing' with yoghurt and ricotta and a little sour cream . . . Eggs at about the same stage as Scotch eggs methinks . . .
ReplyDeleteSorry - the above 'anon' is yours truly . . . !
ReplyDeleteVery yummy and beautiful looking dish there
ReplyDeletelook so appealing.... yummy.
ReplyDeleteHave a great weekend
Hi Angie, I imagine that delectable mustard sauce would enhance any number of dishes. Bernadette, New Classic Recipe
ReplyDeleteunique flavors, I like things tangy sounds delicious!
ReplyDeleteche buoni!!!
ReplyDeleteAngie, ideal to prepare at Easter. I will try the recipe, it seems simple and rich.
ReplyDeleteQue rico!
ReplyDeleteBuena semana Angie!
Aquí Graciela desde Uruguay.
(No logro sacar el anónimo).
What a great dish, I love these soft eggs!
ReplyDeleteQuelle superbe assiette ! Elle a tout pour me plaire
ReplyDeleteA wonderful dish to try. I've never had mustard sauce but would love to try it.
ReplyDeleteYour eggs look excellent Angie...i like creammy dish with nutricious spinach....Yummy ^^
ReplyDeleteThis indeed sounds like an amazing comfort food! I always find eggs to fit into that category, and certainly with this preparation. :-) ~Valentina
ReplyDeleteI can't wait to try it!....it looks delicious!!.....Abrazotes, Marcela
ReplyDeleteI definitely love this dish. Egg, potato, mustard. My favourite!!
ReplyDeleteWow, this sounds and looks delicious!
ReplyDeleteUn delizioso piatto primaverile!
ReplyDeleteSuch a unique recipe. Looks good.
ReplyDeleteI've never had a dish like this before but I'm sure I would love it!
ReplyDeleteI'm a big egg lover - I want to try this!
ReplyDeletethis looks amazing. I love soft-boiled eggs!
ReplyDeleteThis recipe for Eggs in Mustard Sauce sounds like a delicious and comforting dish to try. I love that it's a traditional German recipe that has been adapted to be keto-friendly by using heavy cream and German sour cream instead of a roux.
ReplyDeleteThe addition of wholegrain mustard to the sauce sounds like a great way to add flavor, and I can imagine that the baby spinach would add some nice freshness to the dish as well. I also appreciate that this recipe offers the option to serve the eggs with boiled potatoes or rice for a heartier meal.