- 12 tbsp butter
- 1 1/2 cup flour
- 1/2 tsp salt
- 1 egg, whipped
- 2 tbsp ice cold water
See our video tutorial
Mix the flour and butter, add salt, 1 whipped egg and 2 tbsp. cold water and knead it briefly. Leave the dough in the refrigerator for about 1 hour.
Butter and flour the backside of the muffinpan. Roll out the dough and cut it out in circles to fit the back of the muffinpan. Prick the dough with a fork and bake at for approx. 20-25 min at 395F.
The tartlets can be kept in an airtight container for approx. 2 weeks or till you are going to use them.
Easter is almost here! Try this Egg in Mustard Sauce recipe at your upcoming Easter lunch or spring brunch! In Denmark, Skidne Æg is an old-fashioned dish. Every Easter (Påske), Danish homes prepare Skidne Æg “Dirty Eggs” for their Easter lunch. However, this Easter dish is a very easy delicious dish and can be served anytime. We like to have chopped chives or parsley with a slice of rye bread on the side.
Happy Easter!Karen Grete
- 6 eggs (medium size)
- 6-8 slices of fried bacon
- slices of rye bread (rugbrød)
- 50 g butter
- 3-4 tablespoons of wheat flour
- 1 1/2 cup of milk
- 2-3 tablespoons of mustard
- 1 tsp salt
- freshly ground pepper
- fresh cut chives or parsley
There are a couple of steps to do but it is pretty easy and quick to make.
Eggs: First bring water to boil in a pan. Cook the eggs at low heat and cover for approx. 6 minutes (depending on the size of the eggs). The result is the outer layer of the yolk should be slightly firm. The yolk in the center should be soft. So the eggs should not be hard boiled nor soft boiled just in-between. When done the eggs are done boiling, cool the eggs with cold water. Then, peel the eggs and set aside.
Mustard Sauce: Melt the butter in a heavy-bottomed saucepan over high heat, but without browning. Stir in the flour and cook the mixture well until the paste cooks and bubbles a bit. Stir constantly and do not let the mixture brown. Add half of the milk and keep stirring as the sauce thickens. Beat the remaining milk in little by little. Let the sauce cook on low heat and keep stirring. Add salt and pepper to taste. Add your favorite mustard.
Serve: Spread the mustard sauce on a plate. Slice the eggs in half. Place the half “smiling” eggs and bacon on the plate. Sprinkle with chives or parsley. Serve with rye bread.´