Senfeier — Soft-Boiled Eggs in Mustard Cream

Ingredients

• 6 Eggs
• 1 lb potatoes, peeled and chunked
• 2 tbsp butter
• 2 tbsp flour
• 1½ cups milk
• 2½ tbsp German mustard (mix smooth and whole-grain)
• 1 tsp sugar
• 1 splash white wine vinegar
• Salt, white pepper, and chopped chives

Method

1. Boil the potatoes in salted water until tender, 12–15 minutes; drain and keep warm.
2. Lower the Eggs into simmering water and cook exactly 7 minutes for jammy centers. Cool briefly under cold water and peel.
3. Meanwhile melt the butter, whisk in the flour for 1 minute, then whisk in the milk gradually until you have a smooth, gently thickened sauce, 4–5 minutes.
4. Off the heat, stir in mustard, sugar, and vinegar — mustard turns bitter if it boils. Season with salt and white pepper.
5. Halve the Eggs over the potatoes, spoon the sauce generously on top, and finish with chives.