Eggs in Herb Sauce

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Eggs in Herb Sauce
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
2 shallots
2 tablespoons butter
1 tablespoon Pastry flour
100 milliliters white wine
300 milliliters milk
1 tablespoon chopped fresh Fresh herbs (such as tarragon, marjoram, thyme, basil)
salt
freshly ground peppers
Nutmeg (freshly grated)
1 teaspoon hot Mustard
3 tablespoons Whipped cream
8 eggs
fresh Fresh herbs (for garnish)
How healthy are the main ingredients?
Whipped creamMustardshallotsaltNutmegegg

Preparation steps

1.

Peel and very finely chop shallots. In a pan, cook shallots in melted butter until translucent. Sprinkle with flour and stir to combine. Deglaze with wine. Simmer, stirring, until somewhat reduced. Add milk and cook over low heat, stirring constantly, until sauce is smooth and thick, about 10 minutes.

2.

Stir in dried herbs and season with salt, pepper and nutmeg. Stir in mustard and cream. Cook eggs in a pan of salted simmering water until yolks are as soft as wax, about 6 minutes. Rinse with cold water, peel and place in bowls. Top with sauce and garnish with fresh herbs.