Eggs with Mustard Sauce and Potatoes

Ingredients

• 800 g potatoes
• 8 eggs
• 2 EL Butter
• 2 EL flour
• 0.25 L whipping cream
• 0.25 l Vegetable broth
• 1 EL parsley (finely chopped)
• 2 EL mustard
• 2 EL capers
• 2 egg yolks
• 2 EL lemon juice
• Salt
• Pepper

Instructions

1. 1.

   Peel potatoes and boil in salted water for about 25-30 minutes.

2. 2.

   Hard‑boil eggs for approximately 10 minutes.

3. 3.

   Melt butter in a pot, stir in flour and sauté. Add vegetable broth, bring to a simmer while stirring, then let it cook for 5 minutes with occasional stirring. Add cream and mix well. Remove from heat, whisk egg yolks with some hot sauce, mustard, and lemon juice, then fold into the sauce. Stir in parsley and capers, season with salt and pepper.