Summary

Ingredients

• 8 egg (s)

For the sauce:

• 30 g butter or mararine
• 30 grams flour
• 375 ml broth
• 1 egg yolk
• 125 ml cream
• 2 tablespoon parsley, chopped
• 2 tablespoon chives, chopped
• 1 tablespoon dill, chopped
• 1 tablespoon capers
• 0.25 ¼ lemon (s), including the juice
• salt and pepper
• 1 pinch (s) sugar

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Instructions

1. Hard boil eggs, quench, peel.
2. Heat the butter or margarine, sprinkle in the flour, sweat briefly and add the broth. Let cook for 7 minutes.
3. Whisk egg yolks and cream into the hot, but no longer boiling sauce. Then add chopped herbs and capers. Season to taste with lemon juice, salt, pepper and sugar.
4. Quarter eggs or very large eighths and let them warm up in the sauce.
5. Serve immediately, otherwise the ragout will get an ugly skin.
6. In addition: boiled potatoes and a small chicory salad.