Eggs in mustard sauce – a true dream, incredibly delicious!

1. First, boil the eggs until soft for about four to five minutes. Then rinse in cold water, peel and set aside.

2. Heat the butter in a saucepan overnight, add the flour while stirring constantly and let it brown slightly.

Then deglaze with hot milk and hot vegetable stock and simmer over low heat for about four minutes.

Season with wine vinegar, sugar, mustard, salt and pepper and refine with cream, but do not allow to boil any longer.

3. Now halve the eggs and arrange them on preheated plates.

Now just pour the sauce over it and serve sprinkled with chopped parsley.

Side dish tip: bread or boiled potatoes.