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Introduction
Eggs in mustard sauce is a simple yet delicious dish that transforms everyday eggs into an exciting meal. The tangy and slightly spicy mustard sauce adds a bold flavor to the eggs, making it a satisfying breakfast, lunch, or dinner option. Whether you prefer it mild or with a bit of heat, this dish is versatile, quick to prepare, and sure to be a favorite for anyone looking to spice up their egg routine.
Ingredients:
4 large eggs
2 tablespoons mustard (Dijon or yellow, based on preference)
1 tablespoon olive oil or butter
1/2 cup heavy cream or milk (for a lighter option)
1 teaspoon honey (optional for a touch of sweetness)
Salt and pepper to taste
1 tablespoon fresh herbs (parsley, thyme, or dill) for garnish
1/4 teaspoon garlic powder (optional)
Instructions:
Boil the Eggs: Begin by boiling the eggs. Place them in a pot of water, bring it to a boil, and cook for 9-12 minutes for hard-boiled eggs. Once done, remove the eggs and let them cool. Peel the shells and set them aside.
Prepare the Mustard Sauce: In a pan, heat olive oil or butter over medium heat. Add the mustard and stir for 1-2 minutes until fragrant. Pour in the cream or milk, stirring continuously. Add honey if you prefer a slightly sweeter sauce. Let the sauce simmer for 3-4 minutes, allowing it to thicken. Season with salt, pepper, and garlic powder (if using).
Combine the Eggs with Sauce: Slice the boiled eggs into halves or quarters and gently place them in the pan with the mustard sauce. Let the eggs soak in the sauce for a minute or two to absorb the flavor.
Serve: Once everything is well combined, transfer the eggs to a plate and pour the mustard sauce over them. Garnish with fresh herbs.
Serving and Storage Tips:
Serving: This dish is great on its own, served with a side of bread, steamed vegetables, or rice for a more complete meal. For an extra layer of flavor, serve it alongside roasted potatoes or a light salad.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the eggs.
Variations:
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