Heat the butter, let the flour brown in it and add the soup, add the herbs, stir well with a whisk and cook for about 2 minutes while stirring. Stir in the cream, season, stir in lemon and balsamic vinegar, quarter the boiled eggs and briefly soak in the sauce - place on a plate, sprinkle with chives and serve immediately (otherwise the sauce will skin).
A potato pancake or boiled potatoes go very well with it.