You thought we were all through with eggs, right? Donezo, finito, from #putaneggonit to #stickaforkinit #weredonehere. Well, I have one more thing to add before we all stop obsessing with eggs (hopefully not for long). It’s a little reminiscent of many other eggy preparations we all know and love: Eggs Benedict, biscuits and gravy (but with eggs, obviously), and even huevos rancheros, in an abstract way. Eggs, sauce, and starch will never get old — and this is the Danish take, brought to us by the same people who brought us Legos and Google Maps.
It’s nothing more than hard-boiled eggs on the soft side, sitting on top of a savory mustard-onion sauce, with plenty of dark rye bread nearby to soak it all up. To tell you the truth, it doesn’t need to be anything more. It’s simple, and it’s glorious.
In Denmark, these are traditionally eaten on Easter Saturday, and called “dirty” because that is the biggest housecleaning day of the year. Note to America: official spring cleaning food — let’s get on that. I bet Joe Biden has ideas.
I should note that these are not exactly Danish breakfast food, and are typically eaten at lunch or dinner. But we’re all a free people here, so do as you please. I know it’s a little early to be talking Easter brunch, but clearly, dirty eggs would be the best use of all those turquoise-tinged hard-boiled eggs you might have around. Egg salad cannot be the hero every year, you know?
Another interesting bit about these is the rawness of the grated onion in the sauce, stirred in right before serving. I think many of us would be temped to switch up the order of things and give it a little sauté before whisking the half-and-half into the roux, but the fresh crunch gives the finished product a little added zip, a little added sharpness. Eat more raw onion, live a more exciting life, I always* say.
*Exactly once, just now.
Is your March looking thrilling already? I think mine might be. Carry on, friends!
- 8 eggs
- 3 tablespoons butter
- 3 tablespoons flour
- 1 2/3 cups half-and-half (I used a cup of milk and 2/3 cup cream)
- 1/4 cup grated yellow onion
- 2 tablespoons Dijon mustard (I used a tablespoon each Dijon and stone-ground mustard)
- 1 tablespoon chives, minced
- Coarse salt and freshly ground pepper to taste
- Dark rye bread, for serving
- Bring water in a medium saucepan to a boil, then gently lower in the eggs. Boil for 10 minutes, then rinse with cool water, and when cool enough to handle, peel and set aside.
- To make the sauce, melt butter in a medium saucepan over medium heat until it froths and bubbles, then stir in the flour. Cook for 1-2 minutes, stirring constantly, then slowly stir in the half-and-half and continue to cook, stirring constantly, until slightly thickened (another minute or two).
- Stir in the grated onion and mustard, and season sauce to taste with salt and pepper.
- Cut the eggs in half and serve on top of the sauce with rye bread on the side. Sprinkle with chives, coarse salt, and freshly ground pepper.