Potatoes with Egg and Mustard Sauce

Ingredients

• 1 kg new potatoes
• 6 Eggs
• 1 EL Butter
• 1.5 EL flour
• 300 ml milk
• 100 ml Vegetable broth
• Salt
• pepper freshly ground
• 2 EL mustard
• 2 EL finely chopped tarragon leaves

Instructions

1. 1.

   Brush potatoes thoroughly, cook in salted water for about 25 minutes.

2. 2.

   Cook eggs to a soft-boiled consistency in about 7 minutes. In a saucepan melt butter. Whisk in flour, sauté until pale, then gradually add milk and broth while stirring. Season with salt and pepper, stir in mustard, taste and adjust seasoning.

3. 3.

   For serving, cool the eggs, peel them. Fold tarragon into the sauce. Drain potatoes, let them dry, and plate with eggs and the tarragon-mustard sauce.