Summary

Ingredients

• 8 egg (s)
• 1 liter milk
• 2 tablespoon flour
• 3 tablespoon butter
• 1 onion (s) or 2 shallots
• 1 pinch (s) nutmeg, freshly grated
• 2 pinches sugar
• 1 teaspoon, heaped vegetable stock powder
• 1 bunch herbs, mixed, e.g., chives, parsley, tarragon,
• salt
• pepper

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Instructions

1. Boil the eggs hard or softer, depending on your taste, and keep them warm.
2. In the meantime, wash the herbs and chop them finely, which is of course omitted with TK and makes everything a little faster. Finely dice the onion or shallots.
3. Let the butter become frothy in a saucepan at a higher temperature and stir in the flour with a whisk. Continue to stir quickly for about a minute so that nothing burns, fry the onions or shallots briefly.
4. Slowly deglaze the flour and butter mixture with the milk and continue to stir quickly so that everything combines well, simmer briefly.
5. Add the chopped herbs, the sugar and the stock powder and season with freshly grated nutmeg, salt and pepper.
6. It is best to leave the peeled eggs in the sauce for a few minutes or serve the sauce with the eggs.
7. Fresh triplets, new potatoes or mashed potatoes and a small fresh salad taste best with this.