Dinner · 30 min · german

Senfeier — Eggs in Mustard Sauce

Weeknight-friendly German cooking: Senfeier — Eggs in Mustard Sauce comes together in 30 minutes with eggs, butter, and not much else. The macros do the talking: 22g protein, 51g carbs, and 23g fat in every 500-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 8 Eggs
• 3 tbsp Butter
• 3 tbsp All-purpose flour
• 2 cups Milk
• 4 tbsp Medium-hot mustard
• 2 lb Potatoes
• 0.25 cup Fresh chives

Steps

1. Lower the eggs into boiling water and cook exactly 8 minutes for set whites and jammy yolks. Shock in ice water, peel, and halve.
2. Melt the butter, whisk in the flour, and cook 2 minutes without browning. Whisk in the milk gradually and simmer until thick and smooth.
3. Off the heat, whisk in the mustard a spoon at a time until the sauce is boldly tangy — this dish is named for the mustard, so don’t be shy. Thin with a splash of milk if needed.
4. Boil the potatoes until tender and slice them into the sauce, or serve alongside.
5. Nestle the halved eggs into the sauce, shower with chives, and serve. Humble, cheap, and weirdly perfect — the kind of weeknight dinner Germans grow up on and secretly crave.

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