Eggs in salmon mustard cream

Name: Eggs in salmon mustard cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium onion; 250 g Mushrooms; 6-8 Eggs; 30 g butter/margarine; 1 tablespoon (20 g) Flour; 100 g Whipped cream; 1 TABLESPOON Vegetable broth (instant); 2 TABLESPOONS medium hot mustard; 7-10 Tbsp salt, white pepper; 1 pinch Sugar; 125 g smoked salmon; 1/2 bunch Dill; 7-10 Tbsp Lemon slices

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 medium onion
250 g Mushrooms
6-8 Eggs
30 g butter/margarine
1 tablespoon (20 g) Flour
100 g Whipped cream
1 TABLESPOON Vegetable broth (instant)
2 TABLESPOONS medium hot mustard
7-10 Tbsp salt, white pepper
1 pinch Sugar
125 g smoked salmon
1/2 bunch Dill
7-10 Tbsp Lemon slices

Directions

1
Peel and finely chop the onion. Clean, wash and slice the mushrooms. Boil eggs hard for about 10 minutes
2
Heat the fat in a saucepan. Sauté diced onions in it while stirring. Add mushrooms and fry briefly while turning. Dust with flour and sauté
3
Deglaze everything with 3/8 l water and cream and bring to the boil. Stir in broth and mustard and simmer for about 5 minutes. Stir from time to time. Season to taste with salt, pepper and sugar
4
Cut the salmon into thin strips or dice it finely. Wash the dill and, except for something to garnish, cut finely
5
Rinse the eggs cold, peel them and halve them as desired. Add eggs, salmon and dill to the sauce. Garnish with the rest of the dill and possibly lemon. Tastes good with white bread or grainy rice
6
Drink: dry white wine