Senfeier — Eggs in Mustard Sauce

Ingredients

• 6 eggs, boiled 8 minutes
• 3 tbsp butter + 3 tbsp flour
• 2 cups milk, warm
• 3 tbsp mustard (mix yellow and grainy)
• 1 tsp sugar + squeeze of lemon
• Mashed potatoes, and chives

Method

1. Make a blond roux: butter and flour cooked together 2 minutes without coloring.
2. Whisk in the warm milk gradually until silky; simmer 3 minutes.
3. Stir in the mustard, sugar, lemon, salt, and pepper OFF the heat — boiling mustard turns it bitter and sad; warmth keeps it noble.
4. Halve the eggs and lay them into the sauce to warm through.
5. Serve over mashed potatoes with chives everywhere. Germany's great comfort lunch — grandmother-certified, zero irony, deeply restorative.