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Eggs in Mustard Sauce

Eggs in Mustard Sauce

Course Breakfast, Brunch, Dinner, Lunch
Cuisine German
Keyword Eggs
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Lora Wiley-Lennartz

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

  1. Rinse and peel the potatoes. Cook in salted water for 20 minutes. Let cool and cut each potato into slices. Set aside.
  2. Wash the broccoli and cut the florets into even pieces.

  3. 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.

  4. In a small frying pan, heat the cubed thick cut ham until crispy, remove from the pan and let dry on a paper towel.
    Cubed Ham Fried
  5. Add the unsalted butter to the pan. When the butter has melted, whisk in the flour.

  6. Add the broccoli water and the milk to the pan. Keep whisking until the mixture thickens a bit, about 3 minutes.

  7. Boil the eggs in hot water for 7 minutes.

  8. 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.

  9. Add the ham cubes to the sauce. Reserve a few cubes for garnish.
  10. Drain the hard-boiled eggs. Peel the eggs and halve them lengthwise.

  11. 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. 

  12. Garnish with the reserved ham pieces and serve.