Try our mouth-watering egg sauce recipes. You will enjoy!

Fresh eggs are available all year round and are a favorite ingredient for many people.

That’s why we have prepared for you today recipes for sauces with egg 5 times differently.

Do you like traditional dill sauce or do you prefer Italian tomato sauce?

The choice is yours!

Znojmo sauce with beef

This popular Czech sauce cannot be missing from our recipes! You can also prepare it without meat. Bun dumplings are suitable for a meatless preparation.

INGREDIENTS

• 1 onion
• 600 g beef back, sliced
• 2 tablespoons of oil
• 2 tablespoons of full-fat mustard
• 6 sterilized cucumbers
• 2 quality sausages
• 2 hard-boiled eggs

METHOD

1. Peel and finely chop the onion and fry in oil.
2. Tap the beef slices slightly, cut the sides so they don’t curl.
3. Salt and pepper both sides.
4. Brown the meat on both sides, let it cool.
5. Pour a little water, add one spoonful of mustard.
6. Cover and simmer gently for an hour and a half.
7. Then add half of the cucumbers cut into rounds, rounds of sausages and a second spoonful of mustard.
8. Simmer for a quarter of an hour and then pour in the chopped boiled eggs and the remaining cucumbers.
9. Let’s cook for a while.
10. We can serve with steamed rice.

Dill sauce with eggs

Dill sauce is a classic of Czech dining rooms and divides people into two camps – those who love it and those who hate it. Prepare it according to our simple recipe!

INGREDIENTS

• 1 bunch of dill
• 1 tablespoon of butter
• 2 tablespoons plain flour
• 200 ml of milk
• 250 ml cooking cream
• 1 tablespoon of vinegar
• salt and sugar

METHOD

1. Finely chop the dill.
2. Melt the butter in a saucepan, sprinkle in plain flour and make a roux.
3. Cover with broth, add milk and cook gently for 15 minutes.
4. Add cream and dill.
5. Season with salt, sugar and vinegar.
6. We can serve it with fried potatoes or bread dumplings and a poached egg.

Beef rolls filled with eggs and tomato sauce

In Italy, these meat-filled rolls are known as “falsomagro”. When you cut them open, you reveal the bright yellow yolks. This dish tastes best the next day, when all the flavors have melded beautifully.

INGREDIENTS

• 6 beef slices (use beef tenderloin or tip), each about 10 x 15 cm and thickness 6
• 1 red onion
• 1 stalk of celery
• 1 large carrot
• 6 hard-boiled eggs
• 6 thin slices of prosciutto or mortadella
• a few sprigs of flat-leaf parsley
• 1 small white onion
• 5 tablespoons of olive oil
• 150 ml of white or red wine
• 700 ml tomato passata

METHOD

• We prepare the beef slices, if necessary, pound (or rather gently stretch or stretch) them so that they are thin, then cut the edges of each slice so that they do not curl in the pan.
• Cut the red onion, celeriac and carrot into similarly sized sticks.
• Peel the hard-boiled eggs and cut off both ends to reveal the yolks.
• Spread the beef slices on a clean work surface.
• Place the prosciutto on top of the beef, leaving some space around the edge, and place the egg in the bottom half of the slice.
• Arrange bundles of carrots, celery stalks and onions around the egg and tuck them in tightly.
• Roll up the beef by lifting the bottom of the slice up and covering the egg, then roll it up and tuck the sides in as best you can until it forms a neat plum-like cylinder.
• We secure the roll with a piece of food twine, as if we were tying a parcel, i.e. first lengthwise, then on the sides.
• We do this twice to make sure the ends are really closed.
• Chop the white onion.
• Heat the olive oil in a large, deep pan, then sauté the onion until translucent.
• Add the beef rolls and fry them, turning them as needed, until they are brown.
• Add a little wine and let it boil, then add the tomato paste and a pinch of salt.
• Lower the heat and let the rolls simmer, half-covered, turning occasionally, until done, which usually takes about 1 hour.
• Ideally, we let them sit for a while and then reheat them gently.
• Enjoy it!

Cream sauce with green beans

Enjoy this simple vegetarian dish made with green beans and a luxurious sweet and sour cream sauce. Perfect for a light lunch or dinner!

INGREDIENTS

• 450 g green beans, frozen
• 1 small onion
• 2 tablespoons of butter
• 2 tablespoons plain flour
• 1 cup of stock taken while blanching the beans
• 1 cup whole milk
• ⅓ cup whipping cream
• 2 balls of allspice
• 1 bay leaf
• 2 tablespoons of apple cider vinegar
• 1 spoon of granulated sugar
• 1-2 teaspoons of salt
• boiled potatoes to serve
• hard boiled eggs to serve

METHOD

• Let the frozen beans thaw at room temperature.
• Bring a sufficient amount of salted water to a boil in a pot, about the same as for pasta.
• Carefully place the beans in the boiling water and cook for 3 minutes.
• Then take a cup of broth and set it aside, drain the rest.
• The beans are cooled immediately with honeydew water to stop the cooking process and allow them to retain their beautiful fresh color.
• In a large pot, heat the butter on a medium-high flame and fry the onion, which we previously chopped finely.
• Sauté until the onions become translucent.
• This takes about 3-5 minutes.
• Turn off the heat and add the flour.
• Stir for a minute.
• Then take the pot off the stove.
• Gradually add the bean broth and stir to dissolve the lumps.
• If we pour in the warm broth a little at a time, a thick porridge without lumps will be formed, in which only the fried onion can be seen.
• Gradually add the milk and whisk.
• Return the pot to the stove.
• Increase the heat until the sauce begins to bubble.
• Add the bay leaf and allspice and stir in the vinegar.
• We reduce the flame to a minimum, cover and let it bubble for 15 minutes on very low heat.
• Finally, remove the pot from the stove and stir in the cream.
• If the sauce is too thick, add a little milk and whisk.
• Add a teaspoon of sugar and season with salt or vinegar as needed.
• Remove the spices – bay leaf and allspice.
• If the green beans are long, cut them into pieces about 4 cm in size.
• Put them in the sauce and let them warm up for a while.
• Avoid overcooking the sauce, as the cream could curdle.
• We serve the sauce with boiled potatoes and hard-boiled eggs.

Eggs Benedict with hollandaise sauce

Get inspired by our following recipe, according to which you will prepare the best eggs benedict of your life! Serve with an English muffin, bacon, creamy hollandaise sauce and fresh herbs.

INGREDIENTS

• 8 large eggs
• 1 tablespoon of white vinegar
• 4 English muffins, halved
• 8 slices of bacon
• chopped fresh parsley and/or chives
• ground paprika

For the hollandaise sauce:

• 1/2 cup whipping cream
• 4 large egg yolks
• 1 and 1/2 teaspoons lemon juice
• 1 teaspoon Dijon mustard (optional)
• 1-2 pinches of cayenne pepper (optional)
• 1/2 cup butter, melted
• salt and freshly ground black pepper

METHOD

• Fill the pot with about a centimeter of water.
• We put a stainless steel or glass bowl on top of it, which sits nicely without touching the water.
• Bring the water to a boil.
• Add the cream, egg yolks, lemon juice, mustard and cayenne pepper to the bowl above the pot and whisk well.
• Cook the mixture, whisking constantly, until it is thick enough to coat the back of a metal or wooden spoon and the temperature reaches 70 degrees Celsius.
• We reduce the temperature to very low, then pour in the heated melted butter very slowly while constantly whisking.
• Remove from heat, season with salt and pepper to taste.
• Transfer to a bowl and cover.
• Bring a few inches of water to a boil with the vinegar in a large, deep pot.
• Crack the eggs one by one and add them to the boiling water, adding four eggs at a time to the pot.
• Cook until the egg whites are set and the yolk is still runny, about 3-4 minutes.
• Transfer to a plate lined with a paper towel and repeat with the remaining four eggs.
• Fry the bacon slices over medium-high heat for about a minute on each side.
• In the meantime, toast the English muffins in the toaster or turn on the grill function in the oven.
• Place a slice of bacon on each English muffin.
• Carefully place a fried egg on top of the bacon and season with salt and pepper.
• Pour over hollandaise sauce, garnish with parsley and chives, and finish with a light sprinkle of paprika.

And how did you like our recipes today? Write to us in the comments!