Dutch · Netherlands
Eggegeel with Mustard
A Dutch dish of poached eggs in a yellow sauce with mustard.
15 minutes2 servings
Ingredients
Method
- In a saucepan, melt butter and add milk, mustard, and wine. Cook until thickened.
- Bring to a gentle simmer, then poach eggs in the sauce for 3-4 minutes.
- Serve the sauce with the poached eggs on a plate.
- Season with salt and pepper before serving.