If you live in or have visited Berlin, chances are you have sampled Senfeier of Eggs in Mustard Sauce. This German specialty consists of hard-boiled eggs in mustard sauce served over potatoes. There are many variations of this dish. The potatoes are served fried or mashed. Furthermore, the greens ingredient vary from spinach to none at all.
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I switched things up a bit for this version of Eggs in Mustard Sauce, Broccoli brings the green this time around. Additionally, fried cubes of thick cut ham add extra flavor to the sauce. The potatoes are simply boiled and sliced. As a result, this dish is more filling and hearty than the traditional recipe.
For the mustard ingredient in this Eggs in Mustard Sauce, use any sharp or spicy mustard you prefer. If you are heat adverse, use a milder version. For this dish, I reached into our reserve of German products for one of our favorites. Löwensenf is a pantry staple in most German households. My husband and I both love the extra
Fun Facts:
Löwensenf means “Lion’s Mustard”. Furthermore, the parent company operates a mustard museum in Cologne.
This Eggs in Mustard sauce recipe is extremely easy to prepare. However, the ham, broccoli, potatoes,
For the potatoes in this Eggs with Mustard Sauce recipe, I used small yellow potatoes similar to the German butterball variety. However, use your favorite type or whatever you have on hand.
If you have access to speck, substitute it for the thick cut cubed ham.
Further customizing this Eggs in Mustard Sauce recipe to your own taste is easy. Use your favorite greens, like spinach or kale. Furthermore, leave out the ham for a vegetarian version.
Eggs in Mustard Sauce
Ingredients
- 1+1/2 lbs potatoes
- 1 teaspoon salt
- 1 pound fresh broccoli
- 1/2 cup thick cut ham cut into pieces
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 8 eggs
- 3 tablespoons medium-hot mustard
- Salt & freshly ground black pepper to taste
- White granulated sugar
Instructions
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Rinse and peel the potatoes. Cook in salted water for 20 minutes. Let cool and cut each potato into slices. Set aside.
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Wash the broccoli and cut the florets into even pieces.
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Blanch the broccoli. Submerge the florets in boiling water for 3 minutes. Use a slotted spoon to transfer the florets to a bowl of ice water. Reserve one and a half cups of the hot liquid from the broccoli.
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In a small frying pan, heat the cubed thick cut ham until crispy, remove from the pan and let dry on a paper towel.
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Add the unsalted butter to the pan. When the butter has melted, whisk in the flour.
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Add the broccoli water and the milk to the pan. Keep whisking until the mixture thickens a bit, about 3 minutes.
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Boil the eggs in hot water for 7 minutes.
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While the eggs are boiling, Whisk the sharp mustard into the sauce. Season to taste with the salt, freshly ground pepper and a pinch at a time of granulated white sugar until the flavor is balanced.
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Add the ham cubes to the sauce. Reserve a few cubes for garnish.
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Drain the hard-boiled eggs. Peel the eggs and halve them lengthwise.
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Arrange the potatoes and broccoli on the plate. Distribute the hard-boiled egg halves then drizzle the creamy mustard ham sauce over the top. Pour the remaining sauce into a pitcher and serve on the side.
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Garnish with the reserved ham pieces and serve.
Like this Eggs in Mustard Sauce Recipe? Try some of my other egg-centric dishes:
