Eggs in Mustard-Dill Sauce
Not only on Maundy Thursday a good choice, because here a considerable portion of protein is served even without meat. The eggs also provide plenty of vitamin A - and keep you full for a long time!
The classic accompaniment: mashed potatoes. Even simpler and also lower-fat are jacket potatoes or rice as a side dish.
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 33.9 μg | (75 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 5.6 mg | (6 %) | ||
| Potassium | 386 mg | (10 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 480 mg |
Ingredients
- Ingredients
- 1 onion (30 grams)
- 2 Tbsps Canola oil
- 2 Tbsps Spelt flour (Type 630. about 30 grams)
- 1 ¼ cups
- 1 ½ cups Vegetable broth
- 1 Tbsp grainy Mustard
- 1 tsp sweet Mustard
- 2 Tbsps medium hot Mustard
- 8 eggs
- 1 bunch Dill
- 4 ozs small Pickled cucumber (from a jar)
- 1 Tbsp honey
- salt
- peppers
Preparation steps
Peel onion and chop very finely.
Heat the canola oil in a pot and fry the onion over medium heat until translucent. Add flour and cook until light yellow while stirring.
Gradually add the milk and pour in the vegetable broth, stirring until smooth it with a whisk. Bring sauce to a boil while stirring.
Stir in the 3 types of mustard. Simmer for about 10 minutes over low heat, stirring occasionally.
Meanwhile, pierce the eggs and cook in boiling water until soft boiled, 7-8 minutes. Remove, rinse in cold water and peel.
Rinse dill, shake dry, pluck flags and chop coarsely. Drain pickled cucumbers and finely chop.
Season mustard sauce to taste with honey, salt and pepper. Pour in eggs and heat for 2-3 minutes in the sauce. Mix in dill, sprinkle with diced pickled cucumbers and serve.