Scrambled Eggs With Mustard Sauce

The fishmonger I trust packed me a mustard sauce as a goodie - only I don’t want to use it with fish. It’s thick, mustardy, a bit sweet and has some herbs in it. What to do?

I’ve got it! Add it to scrambled eggs, 1 tablespoon of sauce per egg. Add to it to balance the sweetness, neat fleur de sel and a dash of lemon juice. The egg does not grumble and behaves normally during frying. And tastes quite apart…

scrambled egg with herbs in a cinematic setting