Eier in Senfsoße (Eggs in Mustard Sauce) simply consists of hard-boiled eggs, halved, and added to a delicious mustard sauce. The eggs should be boiled slowly and gradually. Once boiled, set aside to cool and then peel, half, and added to the sauce.

The sauce is the really amazing part of this dish, starting with finely chopped onion, sauté until translucent in two tablespoons of butter. Sprinkle with three tablespoons of flour, and mix completely. Add a cup of vegetable broth, a cup of milk and and whisk so there are no lumps. Add two tablespoons of a continental mustard (e.g., dijon) or more depending on taste (I added more). Add in the peeled eggs and simmer until warmed through in approximately two-three minutes.

This example is served alongside sauerkraut.