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Senfeier (German Eggs in Mustard Sauce)

German · Dinner · Easy

Senfeier (German Eggs in Mustard Sauce)

Total
35 min
Prep
10 min
Serves
4
Calories
430
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Hard-boiled eggs sit in a silky mustard sauce beside tender potatoes, an everyday German supper built from simple fridge and pantry staples.

A pale roux turns milk and broth into the smooth sauce for Senfeier (German Eggs in Mustard Sauce). Mustard goes in near the end so its tang stays lively, balancing the richness of the eggs and giving plain boiled potatoes something to soak up.

This home-style meal from Germany needs a balanced mustard rather than the hottest jar on the shelf. Dijon works well, and a little grainy mustard adds texture without making the sauce coarse.

CreamyTangySavoryBudgetComfort FoodVegetarianNut-free

Method

  1. Cover the potatoes with water in a saucepan and bring to a boil. Simmer for until easily pierced, then drain and season with half the salt.

  2. Meanwhile, lower the eggs into another saucepan of gently boiling water. Simmer for until the whites and yolks are set, then cool under running water and peel.

  3. Melt the butter in a saucepan over medium-low heat. Stir in the flour and cook for , stirring, until foamy but still pale.

  4. Gradually whisk in the milk and vegetable broth. Simmer for , whisking, until the sauce coats a spoon. Stir in both mustards, black pepper and remaining salt.

  5. Halve the eggs and nestle them in the sauce. Warm over low heat for , then serve with the potatoes and chives.

Forkue tips

  • Taste the sauce before adding extra mustard: brands vary in heat and acidity, and the sauce should remain mellow enough to spoon generously.

Storing and reheating

Refrigerate eggs, sauce and potatoes for up to 2 days. Reheat gently with a splash of milk, avoiding a hard boil that can toughen the eggs.

Kitchen gear

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Nutrition per serving, estimated

430Calories
20gProtein
42gCarbs
20gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Senfeier (German Eggs in Mustard Sauce): FAQ

Can I use only Dijon mustard?

Yes, replace the whole-grain mustard with Dijon for a completely smooth sauce. Start with a little less, then taste because some jars are noticeably sharper.

Why is my mustard sauce lumpy?

The liquid was likely added too quickly to the roux. Whisk in the first few splashes thoroughly before adding more; a brief blend can smooth an already lumpy sauce.

How do I store and reheat Senfeier (German Eggs in Mustard Sauce)?

Refrigerate eggs, sauce and potatoes for up to 2 days. Reheat gently with a splash of milk, avoiding a hard boil that can toughen the eggs.

How long does Senfeier (German Eggs in Mustard Sauce) take?

About 35 min in total: 10 min prep and 25 min cooking.

What do I need to make Senfeier (German Eggs in Mustard Sauce)?

The key ingredients are eggs, potatoes, butter, all-purpose flour, milk and vegetable broth, plus pantry basics.

Any tips for Senfeier (German Eggs in Mustard Sauce)?

Taste the sauce before adding extra mustard: brands vary in heat and acidity, and the sauce should remain mellow enough to spoon generously.

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