Eggs in Mustard Sauce
A classic French dish of boiled eggs in a creamy mustard sauce, served as a cold appetizer or light lunch.
Ingredients
- eggs 6 pcs
- Mustard French ROLESKI 2 tbsp
- sour cream 150 g
- water 100 ml
- butter 15 g
- salt to taste
- black pepper to taste
We add only what we sell. The rest is up to you.
Method
- Boil eggs in boiling water for 10 minutes until hard-boiled, then cool in cold water.
- Melt butter on low heat in a saucepan.
- Add French Mustard ROLESKI and sour cream, stir well.
- Gradually pour in water to create a liquid sauce, stirring constantly.
- Add salt and pepper to taste.
- Peel cooled eggs and cut them in half.
- Arrange eggs on plates and pour hot mustard sauce over them.
