Quick German mustard eggs with potatoes

Name: Quick German mustard eggs with potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: German
Ingredients: 200 g Egg, without shell; 500 g Plain ready-cooked peeled potatoes; 25 g Butter; 20 g Plain wheat flour; 300 g Whole milk; 800 g Water; 50 g Dijon mustard; 10 g Fresh parsley; 4 g Salt; 1 g Black pepper

German hard-boiled eggs and warm potatoes under a creamy mustard sauce with parsley.

Estimated total time: 25 minutes2 portionsAbout 580 kcal per portion

Hard-boiled eggs with mustard sauce and potatoes on a blue plate — Photo: Raimond Spekking · CC BY-SA 4.0 · Photo source. The photograph shows mustard eggs and potatoes but not the parsley in the measured recipe; the exact sauce ingredients and portion weights are unknown.

Ingredients for 2 portions

200 g Egg, without shell
500 g Plain ready-cooked peeled potatoes
25 g Butter
20 g Plain wheat flour
300 g Whole milk
800 g Water
50 g Dijon mustard
10 g Fresh parsley
4 g Salt
1 g Black pepper

Method

Bring 800 g water to a boil in a saucepan. Lower in four eggs (about 200 g edible egg), simmer for 9–10 minutes until firm, then cool briefly under running water and peel. While they cook, warm 500 g plain ready-cooked peeled potatoes in a covered pan with a little water from the egg pan; drain before serving.
Melt 25 g butter in a second small saucepan over medium-low heat. Whisk in 20 g wheat flour for 1 minute without browning. Gradually whisk in 300 g whole milk and 100 g of the measured hot egg-cooking water; simmer gently for 4–5 minutes while stirring until smooth and thick.
Remove the sauce from strong heat and whisk in 50 g Dijon mustard, 3 g salt and 1 g black pepper; warm through without boiling hard. Halve the eggs, divide with the potatoes between two plates, spoon over the sauce and scatter 10 g chopped fresh parsley. Serve hot.

Adapted from REWE’s Senfeier with potatoes. This version uses plain ready-cooked peeled potatoes to reduce elapsed time from the source’s 35 minutes to about 25; cooking raw potatoes first adds 15–20 minutes. Milk and measured cooking water replace the source’s vegetable stock. Dijon mustard is stronger than medium mustard and its label may include sulphites; check the product and choose a vegetarian-suitable one. The Commons photograph does not show parsley, and pictured sauce composition is unverified. Calories and timing are editorial ingredient estimates.

Senfeier mit Kartoffeln

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk, mustard, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

REWE Deine Küche — Senfeier

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