Eggs and Sauce Robert
A classic Anglo-Indian dish featuring hard-boiled eggs warmed in a rich, tangy onion and mustard sauce (Sauce Robert), served with crisp fried bread. A savory and comforting meal suitable for breakfast or a light lunch.
Ingredients
- 6 whole Large eggs (Hard-boiled)
- 4 slices Bread slices (Cut into triangles)
- 2 tbsp Butter (for frying bread) (Or oil/ghee)
- 1 medium Onion, finely chopped (For Sauce Robert)
- 2 tbsp Butter (for sauce) (For Sauce Robert)
- 1 tbsp All-purpose flour (For Sauce Robert)
- 1.5 cups Beef stock or rich gravy (For Sauce Robert)
- 1 tsp Prepared mustard (Dijon or English) (For Sauce Robert)
- 1 tsp Vinegar or Lemon Juice (For Sauce Robert)
- 0.5 tsp Salt (To taste)
- 0.25 tsp Black pepper (To taste)
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Instructions
- 1Place eggs in a pot of cold water. Bring to a boil, then remove from heat, cover, and let stand for 10-12 minutes. Transfer to an ice bath to cool, then peel.
- 2While eggs are cooling, melt butter in a saucepan over medium heat. Add the finely chopped onions and fry until they turn a rich golden brown color.
- 3Sprinkle the flour over the browned onions. Stir constantly for 1-2 minutes to cook the raw flour taste out, creating a roux.
- 4Gradually whisk in the beef stock or gravy to prevent lumps. Bring to a simmer and let cook gently for 10 minutes until thickened.
- 5Stir in the mustard, vinegar (or lemon juice), salt, and pepper. Taste and adjust seasoning. Keep warm on low heat.
- 6In a separate skillet, melt the remaining butter. Fry the bread triangles until golden and crisp on both sides (fried bread), or simply toast them if preferred.
- 7Cut the peeled hard-boiled eggs into quarters lengthwise. Gently add them to the hot Sauce Robert just long enough to heat them through (about 1-2 minutes). Serve immediately in a dish accompanied by the fried bread.
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