Eggs with Mustard Sauce

Ingredients

• 8 eggs
• 2 tbsp butter
• 2 tbsp flour
• 300 ml whipping cream
• 300 ml Vegetable broth
• 2 egg yolks
• 2 tbsp mustard
• 2 tbsp lemon juice
• 2 pickled cucumbers
• 2 tbsp freshly chopped dill
• Salt
• pepper (ground)
• dill sprigs (for garnish)

Instructions

1. 1.

   Boil the eggs in water for 10 minutes until hard. Melt butter in a pot, whisk in flour and sauté briefly. Pour in vegetable broth and cream, stirring to combine, then bring to a boil. Reduce heat and simmer for about 10 minutes.

2. 2.

   Whisk egg yolks with a bit of hot sauce, mustard, and lemon juice; fold into the sauce without further boiling. Drain pickled cucumbers, finely dice them, and mix with dill into the sauce. Season with salt and pepper.