Eggs In Mustard Bechamel
From Goodale Farms: A Loaves + Fishes Farm Series Cookbook By Sybille van Kempen with Licia Kassim Householder
INGREDIENTS
eggs (1-2 per person)
2 1/2 cups whole milk
1/4 teaspoon freshly ground nutmeg
2 tablespoons dijon mustard
kosher salt and freshly ground black pepper to taste
2 tablespoons chopped dill, for garnish (optional)
DIRECTIONS
Bring a pot of water to a rolling boil. Gently drop eggs into water; continue to boil, and set a timer for 7 minutes. Remove eggs and place into an ice bath. Once chilled, peel eggs and split in half lengthwise. In a medium saucepan, melt butter over medium-high heat. Add in flour and whisk until flour taste is cooked out, about 2 minutes. Slowly pour in milk and cook, whisking constantly, until sauce thickens. Remove from heat and whisk in nutmeg, mustard, and salt and pepper. Pour into a serving dish and top with halved eggs. Sprinkle with chopped dill.
