Senfeier (German eggs in mustard sauce)

Step 1/6

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Step 2/6

• 8 eggs
• 600 g potatoes
• 1 onion

• peeler
• Messer
• cutting board
• pot
• pot

First boil the eggs for 8 min. In the meantime peel the potatoes. Cut the onion into fine cubes. Then cook the potatoes in a pot with water and a little salt.

Step 3/6

• Hände

Cool the eggs under cold running water, then peel.

Step 4/6

• 40 g butter
• 250 ml milk
• 100 ml white wine
• 2 tbsp mustard
• 2 tbsp grainy mustard
• 2 pinches salt
• 1 pinch pepper

• pot
• whisk

In a saucepan, sauté the onion with butter. Then stir in 1 tbsp. flour and stir in the white wine, then add milk while stirring continuously. Then add the mustard, salt and pepper. After about 5 min. the eggs can be added to the sauce.

Step 5/6

• 60 g butter
• 100 ml milk
• 1 bag flour
• ¼ tsp ground nutmeg

• potato ricer
• wooden spoon

Drain the potatoes and press them into the pot using a potato ricer or press. Next, stir in the remaining milk, 60 g butter, salt and nutmeg.