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Buttery Springtime Eggs In A Splendid Silky Mustard Velouté

If you are hosting Easter, you'll want to peruse this antiquarian recipe for Buttery Springtime Eggs In A Splendid Silky Mustard Velouté.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast, Side Dish
Cuisine: French, German
Keyword: 15 minutes, Brunch, Easter menu, easter side, eggs, mustard, sauce
Servings: 6 servings
Calories: 225kcal
Cost: $0.21

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Equipment

  • nonstick saucepan
  • wire whisk

Ingredients

Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 6 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredients for Buttery Springtime Eggs In A Splendid Silky Mustard Velouté

    • 6 large hardboiled eggs
    • 4 tablespoons dill fresh chopped plus additional for garnish/serving
    • 3 tablespoons unsalted butter
    • 1/4 cup flour
    • 1 cup chicken stock may substitute vegetable stock
    • 1/3 cup heavy cream
    • 3 tablespoons Dijon
    • 1 tablespoon lemon juice
    • 1 teaspoon sugar
    • pinch Kosher salt to taste
    • pinch cracked pepper to taste

    optional ingredients for serving

    • toasted Brioche bread
    • mixed spring greens

    Instructions

    The Method

      for the sauce velouté

      • Melt the butter in large nonstick sauce pan over medium heat. Sprinkle the flour over the melted butter. Using a small mesh sieve works well for this step if you have one. Whisking continuously, cook 2 to 3 minutes or until mixture is smooth and beginning to brown. NOTE *You are cooking the flour taste out in this step, so use your nose to detect a toasted, nutty aroma before continuing.
      • Stir broth in slowly, whisking until smooth. Remove the saucepan from the heat. Stir in cream, mustard, lemon juice, and sugar until very well blended. Return the saucepan to the heat. Cook 1–2 minutes or until mixture is heated through and sauce has thickened. If the sauce appears too thick to drizzle or pour, thin out with additional stock. Stir in dill, salt, and pepper.

      for the eggs

      • Peel eggs and halve lengthwise.
      • Nestle eggs in pan, cut-side up, and heat 1–2 minutes or until warm. Serve eggs and sauce over greens or Brioche toast points. Garnish with additional dill.

      Nutrition

      Serving: 1serving | Calories: 225kcal | Carbohydrates: 10g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 163mg | Potassium: 127mg | Fiber: 1g | Sugar: 3g | Vitamin A: 651IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

      Please note that the nutrition information provided above is approximate and meant as a guideline only.