Recipe: Delicious Sig's Mustard and Leek /Zucchini Sauce for Eggs

Sig's Mustard and Leek /Zucchini Sauce for Eggs. Mustard sauce: Melt the butter in a saucepan large enough to hold all the eggs in the end. Place the eggs halves in the saucepan, stir very gently to cover with sauce and heat through for a few minutes. If you like, peel the zucchini.

Remove from hot water, cool, peel. Meanwhile, make the mustard sauce by combining all the sauce ingredients except the oil in a bowl. Shell the eggs, and cut them in half lengthwise. You can have Sig's Mustard and Leek /Zucchini Sauce for Eggs using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Sig's Mustard and Leek /Zucchini Sauce for Eggs

1. You need 3/4 tbsp of butter.
2. It's 1 medium of leek.
3. Prepare 1 of Zucchini (courgette).
4. Prepare 1/2 cup of vegetable stock made with a vegetable stock cube.
5. Prepare 2 tsp of medium hot mustard.
6. You need 30 of ml cream.
7. Prepare 1/2 tsp of runny honey.
8. You need 1 pinch of Each salt and cayenne pepper.
9. It's 1 of tomato.
10. You need 4 of eggs.

The center of the yolks should be slightly soft. This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken cutlets and sauce are all cooked in the same skillet, making clean-up a breeze. Chicken Breasts with Mustard Cream Sauce.

Sig's Mustard and Leek /Zucchini Sauce for Eggs instructions

1. Boil your eggs for about 7 minutes , run under cold water and peel .Set aside.
2. Clean the Zucchini. Chop finely .Chop the leek finely then wash under running water.
3. Saute the leeks until almost soft then add the zucchini and saute until done . Add the stock and the cream.
4. Puree all until you have a sauce like resemblance. (If it is to runny you can thicken with a little cornflour , optional).
5. Flavour the sauce with the mustard , honey, salt and pepper ..
6. Remove the seeds and the hard centre from the tomato and discard , chop the rest of the tomato a d add to sauce ..
7. I like serving this with mashed potato , samphire and peas ..

Chicken with Goat Cheese and Arugula. The mustard sauce compliments the leeks flavor well and it goes well with many main dishes.—Taste of Home Test Kitchen, Greendale, Wisconsin. Meanwhile, in a small heavy saucepan, whisk the egg yolks, water and lemon juice. Cook and stir over low heat until mixture begins to thicken, bubbles. Add brandy, then broth and bring to boil, scraping up browned bits.

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