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Eggs with Mustard Cream Sauce
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
411
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 411 cal. | (20 %) | ||
Protein | 17 g | (17 %) | ||
Fat | 34 g | (29 %) | ||
Carbohydrates | 10 g | (7 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 1 g | (3 %) |
more nutritional values
Vitamin A | 0.6 mg | (75 %) | ||
Vitamin D | 3.9 μg | (20 %) | ||
Vitamin E | 2.9 mg | (24 %) | ||
Vitamin K | 24.5 μg | (41 %) | ||
Vitamin B₁ | 0.2 mg | (20 %) | ||
Vitamin B₂ | 0.6 mg | (55 %) | ||
Niacin | 5 mg | (42 %) | ||
Vitamin B₆ | 0.2 mg | (14 %) | ||
Folate | 95 μg | (32 %) | ||
Pantothenic acid | 2.1 mg | (35 %) | ||
Biotin | 31.2 μg | (69 %) | ||
Vitamin B₁₂ | 2.4 μg | (80 %) | ||
Vitamin C | 10 mg | (11 %) | ||
Potassium | 353 mg | (9 %) | ||
Calcium | 190 mg | (19 %) | ||
Magnesium | 36 mg | (12 %) | ||
Iron | 2.7 mg | (18 %) | ||
Iodine | 17 μg | (9 %) | ||
Zinc | 2.2 mg | (28 %) | ||
Saturated fatty acids | 17.5 g | |||
Uric acid | 13 mg | |||
Cholesterol | 498 mg | |||
Complete sugar | 7 g |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ bunch parsley
- 4 scallions
- 2 Tbsps butter
- 200 grams Whipped cream
- 150 milliliters milk
- 8 eggs
- 2 Tbsps Dijon mustard
- ½ tsp Curry powder
- 1 tsp cornstarch
- 2 Tbsps Caper
- salt
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Preparation steps
1.
Rinse and dry the parsley, then remove the leaves and finely chop. Rinse the scallions, thinly slice, and sauté in butter. Bring the milk and cream to a boil. Cook the eggs for 8-10 minutes in boiling water until hard cooked.
2.
Mix the mustard, curry powder, and cornstarch. Add to the cream, and bring to a boil, stirring often. Mix in the capers, scallions, and chopped parlsey. Season to taste. Remove the eggs from the water, peel, and halve. Place the sauce on a platter, and arrange the eggs on top. Serve with boiled potatoes, if you'd like.
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