Eggs with Mustard Cream Sauce

Ingredients

• 0.5 bunch Parsley
• 4 Spring Onions
• 2 tbsp butter
• 200 g whipping cream
• 150 ml milk
• 8 eggs
• 2 tbsp Dijon mustard
• 0.5 tsp Curry Powder
• 1 tsp Cornstarch
• 2 tbsp capers
• Salt

Instructions

1. 1.

   Wash the parsley and shake dry, pluck leaves and finely chop. Wash the spring onions, slice into thin rings and sauté in hot butter. Bring milk and cream to a boil together. Hard‑boil the eggs in boiling water for 8–10 minutes.

2. 2.

   Whisk mustard with curry powder and cornstarch, then add to the cream. Bring to a vigorous boil again while stirring. Stir in capers, spring onion rings and chopped parsley, season to taste. Shock the eggs, peel, halve and arrange on the sauce. Serve with boiled potatoes.