Eggs with Tarragon Mustard Sauce

Cut bacon into very fine cubes and fry in a small frying pan until crisp. Finely dice the onion. Drain and finely dice mustard cucumbers. Clean scallions and cut the light green and white into 1/2 cm wide diagonal rolls.

Melt butter in a saucepan. Saute onions in it until translucent.

Dust with flour and sweat briefly. Fold in mustard and extinguish with milk and white wine. Fold in the crème fraîche and cook for 7 minutes over medium heat, stirring.

Cook the eggs in boiling water for 7 minutes, rinse and peel. Pluck tarragon leaves, chop coarsely. Add to the sauce form with the crispy bacon cubes, mustard pickles and spring onions and simmer for another 3-4 min on low heat. Season with pepper, juice of one lemon, salt and 1 pinch of sugar and bring to the table with the eggs.

Serve with mashed potatoes with chives.

Notes: instead of tarragon mustard used coarse-grained Rotisseur mustard plus freeze-dried tarragon (Goutess), also replaced the fresh with freeze-dried tarragon. Very tasty.

Our tip: Fresh chives are much more aromatic than dried!

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