Summary

Ingredients

• 750 g potatoes, waxy
• salt and pepper
• 1 onion (s)
• 1 tablespoon butter
• 1 tablespoon flour
• 400 ml milk
• 150 ml vegetable stock
• 8 egg (s)
• 1 packet herbs, mixed (e.g. parsley, dill and chives)
• 1 tablespoon capers (from the jar)
• 2 tablespoon mustard, medium hot
• sugar
• 1 tablespoon lemon juice

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Instructions

1. Peel, wash and quarter the potatoes and cook in salted water for about 20 minutes.
2. Peel the onion and finely chop. Melt the butter in a saucepan and fry the onions lightly. Stir in the flour and sweat until lightly. Gradually add the milk and stock and stir in with the whisk. Let the sauce simmer over low heat for about 10 minutes.
3. Boil the eggs in boiling water for 8 minutes, then quench, peel and cut in half.
4. Stir the herbs with mustard and capers into the sauce and season the sauce with salt, pepper, sugar and lemon juice.
5. Serve the eggs with the mustard sauce and boiled potatoes.