Eggs in mushroom-onion-mustard sauce

Name: Eggs in mushroom-onion-mustard sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 Eggs (size M); 1 Onion; 250 g Mushrooms; 125 g smoked salmon; 2 stem(s) Dill; 30 g Butter or margarine; 30 g Flour; 375 ml Vegetable broth (instant); 7-10 Tbsp 125 g whipped cream); 2 TABLESPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp Lemon wheels and dill flags

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

6 Eggs (size M)
1 Onion
250 g Mushrooms
125 g smoked salmon
2 stem(s) Dill
30 g Butter or margarine
30 g Flour
375 ml Vegetable broth (instant)
7-10 Tbsp 125 g whipped cream)
2 TABLESPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp Lemon wheels and dill flags

Directions

1
Boil the eggs in boiling water for about 9 minutes, drain, rinse with cold water and peel. Halve the eggs as desired. Meanwhile peel and finely dice onion. Wash, clean and slice the mushrooms. Cut salmon into strips. Wash dill, dab dry and chop finely. Melt the fat in a pot.
2
Brown onions and mushrooms in it, dust with flour. While stirring, deglaze with stock and cream and bring to the boil. Stir in mustard and season to taste with salt, pepper and sugar. Add eggs and salmon to the sauce, heat up again briefly. Sprinkle with dill and serve garnished with lemon wheels and dill flags. Italian baguette tastes good with it