Œufs à la Reine with Dijon Mustard and chives

Œufs à la Reine are hard-boiled eggs topped with a light, creamy sauce and briefly gratinated. A classic from French cuisine, often served as a lunch dish or a light evening meal. In this refined version, a small spoonful of Dijon mustard and fresh chives give the sauce just a little more kick and freshness, without the dish losing its soft, elegant character.

Serves: 4
Preparation: approx. 15 minutes
Cooking: approx. 20 minutes
Total time: approx. 35 minutes

Ingredients

• 8 eggs
• 25 g unsalted butter
• 25 g flour
• 300 ml whole milk
• 50 ml double cream
• ½ teaspoon Dijon mustard (to taste)
• 1–2 tablespoons fresh chives, finely chopped
• Pinch of nutmeg
• Salt
• White pepper
• 40 g finely grated Gruyère or Emmental
• Small knob of unsalted butter to grease the oven dish

Preparation

• Bring a pan of plenty of water to the boil.
• Carefully lower the eggs into the boiling water and cook for 8–9 minutes, depending on how firm you want them.
• Drain the eggs and immediately cool them under cold running water. Leave to cool completely.
• Peel the eggs and halve them lengthways.
• Preheat the oven to 220 °C (top heat) or set to grill.
• Lightly grease an oven dish with a small knob of unsalted butter.
• Finely chop the chives; if you like, keep a little back for garnishing after gratinating.

Cooking

1. Melt the butter for the roux
   Melt the unsalted butter in a saucepan over a low heat, without letting it colour.
2. Make a roux
   Add the flour all at once and whisk until you have a smooth roux. Cook gently for 1–2 minutes, without the roux browning.
3. Whisk in the milk
   Add a splash of the milk and whisk until smooth. Then, whisking continuously, add the remaining milk in parts.
4. Let the sauce thicken
   Bring the sauce to the boil while stirring and let it simmer gently over a low heat for another 2–3 minutes, until you have a smooth, lightly thickened sauce.
5. Add the cream and mustard
   Add the cream and warm through briefly. Then stir the Dijon mustard into the sauce. Start with ½ teaspoon; taste and only add more if you want a little extra kick.
6. Season the sauce
   Season with salt, white pepper and a pinch of nutmeg. The sauce should run smoothly off the spoon, not be too thick. If needed, add a small splash of extra milk.
7. Stir the chives into the sauce
   Remove the pan from the heat and stir the finely chopped chives into the sauce. If you like, reserve a small amount of chives to sprinkle over the dish later.
8. Arrange the eggs in the oven dish
   Place the halved eggs, cut side up, in the greased oven dish, close together.
9. Cover with sauce and cheese
   Spoon the sauce evenly over the eggs so they are mostly covered but not drowning. Sprinkle lightly and evenly with the grated cheese.
10. Gratinate briefly
    Place the dish in the centre or slightly higher in the preheated oven. Gratinate for approx. 8–10 minutes, until the cheese turns lightly golden and the sauce gently bubbles. Take care not to leave the eggs in the oven too long so they do not dry out.
11. Finish and serve
    Remove the dish from the oven and, if you reserved some chives, sprinkle them over the top now for a fresh touch. Serve the Œufs à la Reine straight away, preferably on warmed plates. Delicious with simple, crusty bread or a green salad with a light vinaigrette. The dish should be soft, creamy and warm — not heavy or overly cheesy, with the Dijon mustard and chives as subtle, fresh accents.
12. Keep the sauce light and smooth
    Keep the sauce light and smooth: this dish is all about the balance between egg and sauce. Build the thickening a little more cautiously and, if the sauce seems too thick, add a splash of extra milk. Always taste after adding the mustard; the flavour should add tension, not dominate.