Eggs in Herb Sauce

Ingredients

• 2 shallots
• 2 tbsp butter
• 1 tbsp flour
• 100 ml White wine
• 300 ml milk
• 1 tbsp chopped fresh herbs (e.g., tarragon, marjoram, thyme, basil)
• Salt
• ground pepper
• freshly grated nutmeg
• 1 tsp sharp mustard
• 3 tbsp heavy cream
• 8 eggs
• fresh herbs for garnish

Instructions

1. 1.

   Peel and finely chop the shallots. Heat butter in a pan. Sauté the shallots until translucent. Sprinkle flour over them, stir well, then deglaze with wine while stirring. Reduce slightly, add milk, stir, and simmer gently for about 10 minutes until thickened.

2. 2.

   Add dried herbs, salt, pepper, nutmeg, mustard, and cream. Boil the eggs in salted water for 6 minutes to achieve a soft‑set yolk. Shock them in cold water, peel, and place in a bowl. Pour the sauce over the eggs and garnish with fresh herbs before serving.