50 g/2 oz butter 1shallot,finely chopped 1 tablespoon plain flour
8 eggs 1 tablespoon herbed mustard or flavoured mustard of choice
1 tablespoon finely chopped fresh chives salt and pepper


1.Melt the butter in a pan, add the shallot and cook over a low heat, stirring occasionally, for 8-1 0 minutes until lightly browned. Sprinkle in the flour and cook, stirring constantly, for 1 minute, then stir in 150 ml/ 1⁄4pint warm water, season with salt and pepper and simmer gently for about 20 minutes.
2.Meanwhile, cook the eggs in boiling water for 5 minutes, then remove from the pan, refresh under cold water and shell. Stir the mustard into the sauce and spoon on to a warm serving dish. Place the eggs on top, sprinkle with the chives and serve immediately.

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