Name: Classic Mustard Eggs with Boiled Potatoes and Buttered Vegetables
Total time: 40 min
Yield: 4

Introduction

A wonderful, meatless family meal that many children love. The mild sauce and soft potatoes are perfectly suited for children aged three and older. This dish provides valuable proteins and vitamins to support healthy growth. It is gently cooked and brings a lovely variety to the shared family table.

Ingredients

4 eggs (medium, ideally organic)
500 g firm potatoes
300 g mixed vegetables (for example carrots, peas, broccoli)
2 tbsp butter (for the roux)
2 tbsp wheat flour
250 ml vegetable broth (low sodium)
100 ml milk or cream
1 to 2 tbsp mild mustard
1 pinch of salt and pepper
1 tbsp butter (for the vegetables)

Preparation

Peel the potatoes, cut them into bite-sized pieces, and boil them in lightly salted water for about 15 to 20 minutes until soft.
Place the eggs in boiling water and cook them for about 9 minutes until hard-boiled. Then rinse them under cold water and peel them.
Clean and chop the vegetables, then steam them in a small pot with a little water for about 10 minutes. Drain the water and toss the vegetables with one tablespoon of butter.
For the sauce, melt two tablespoons of butter in a saucepan. Stir in the flour and cook briefly until a smooth paste forms.
Slowly pour in the vegetable broth and milk while whisking constantly. Let the sauce simmer gently for about 5 minutes until it thickens.
Remove the pot from the heat and stir in the mustard. Season the sauce lightly with a small pinch of salt and pepper.
Halve the eggs and place them in the warm sauce. Let everything cool down a bit before serving, and always check the temperature before your child takes a bite.

Variations and Tips

The vegetables can easily be swapped out. Many children also really enjoy kohlrabi or cauliflower.

You can safely store leftovers in the refrigerator for up to two days. The sauce reheats beautifully over gentle heat.

Parents often prefer a bit more flavor. Simply set aside a portion for your child, and season the rest with more mustard or fresh herbs.

Allergy Information and Safety

This recipe contains eggs, milk (lactose), wheat (gluten), and mustard. These are common allergens.

When introducing new foods, offer them individually and in small amounts.

Make sure that eggs are always thoroughly cooked for young children.

If you have any uncertainties about diet or potential allergies, always consult your pediatrician.

Nutritional Information

Eggs are an excellent source of high-quality protein and important B vitamins. The potatoes provide long-lasting energy through complex carbohydrates. The colorful vegetables contribute valuable fiber and vitamin C, which wonderfully supports iron absorption in the body.

Introduction

Ingredients

4 eggs (medium, ideally organic)

500 g firm potatoes

300 g mixed vegetables (for example carrots, peas, broccoli)

2 tbsp butter (for the roux)

2 tbsp wheat flour

250 ml vegetable broth (low sodium)

100 ml milk or cream

1 to 2 tbsp mild mustard

1 pinch of salt and pepper

1 tbsp butter (for the vegetables)

Preparation

Peel the potatoes, cut them into bite-sized pieces, and boil them in lightly salted water for about 15 to 20 minutes until soft.

Place the eggs in boiling water and cook them for about 9 minutes until hard-boiled. Then rinse them under cold water and peel them.

Clean and chop the vegetables, then steam them in a small pot with a little water for about 10 minutes. Drain the water and toss the vegetables with one tablespoon of butter.

For the sauce, melt two tablespoons of butter in a saucepan. Stir in the flour and cook briefly until a smooth paste forms.

Slowly pour in the vegetable broth and milk while whisking constantly. Let the sauce simmer gently for about 5 minutes until it thickens.

Remove the pot from the heat and stir in the mustard. Season the sauce lightly with a small pinch of salt and pepper.

Halve the eggs and place them in the warm sauce. Let everything cool down a bit before serving, and always check the temperature before your child takes a bite.