Recipe for Eggs in Mustard Sauce (Eier in Senfsosse)

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Yield:

Ingredients:

Amount	Ingredient
2 tbl	(30 ml) butter
3 tbl	(45 ml) all-purpose flour
1 cup	(250 ml) chicken stock
1/2 cup	(125 ml) heavy cream, half and half, or milk
3 tbl	(45 ml) Dijon mustard
	Salt and freshly ground pepper to taste
	A pinch of cayenne (optional)

Instructions:

Instructions: Heat the butter in a large skillet over moderate heat. Stir in the flour and cook for 2 to 3 minutes. Add the chicken broth and cream and bring to a boil, stirring frequently. Stir in the mustard, salt, pepper, and optional cayenne. Add the eggs and stir gently. Pour into a baking dish and bake in a preheated 350F (180C) oven until lightly browned, about 10 minutes.

Serves 4 to 6.

Can be prepared in advance and heated at the last minute.

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