Potatoes with Egg and Mustard Sauce

Ingredients

• 8 eggs
• 2 tbsp butter
• 2 tbsp flour
• 0.5 l whipping cream
• 0.5 l milk
• 2 tbsp coarse mustard
• 2 tbsp red peppercorns (coarsely crushed)
• 700 g waxy potatoes
• 200 g frozen peas
• 1 tbsp butter
• Salt
• pepper (from grinder)
• tarragon

Instructions

1. 1.

   Peel the potatoes and quarter them lengthwise, then cook in salted water for about 25 minutes.

2. 2.

   Place eggs in cold water, bring to a boil, remove from heat, let stand in cooking water for about 20 minutes, then peel.

3. 3.

   For the sauce, brown butter with flour. Add whipping cream and milk, stir, bring to a boil and simmer for 15 minutes. Stir in mustard and pepper.

4. 4.

   Cook peas in boiling salted water with butter for about 4 minutes, then drain.

5. 5.

   If desired, halve the eggs and serve on plates with sauce, potatoes and peas, garnishing with tarragon leaves.