Egg Starter on Kitchen Herb Mustard Sauce

A great pasta dish for any occasion:

Boil the eggs for 8 min, rinse and remove the shell.

Remove the peel from the onion, chop finely, steam in the butter for 2-3 min. Sprinkle flour on top, steam briefly, then extinguish with wine and milk and bring to a boil while stirring. Add the chopped kitchen herbs, season the sauce and mix in the mustard. Finally, add the crem fraiche.

Cut the eggs in half, put them into the sauce and warm them through, bring them to the table on the spot.

Serve with e.g. rolled green pasta with a leaf salad.

For 2 people: cut the ingredients in half, but make the sauce with 1 dl of wine and 1 dl of milk.

Preparation time: about 30 min.

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