Summary

Ingredients

• 4 egg (s)
• 2 small onions
• 1 tablespoon butter, or margarine
• 1 tablespoon flour
• 100 g cream
• 0.25 liter ¼ milk
• 1 teaspoon mustard, medium hot
• some white pepper, freshly ground
• 1 bunch parsley
• a bit salt

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Instructions

1. For the sauce, peel the onions, chop them finely and sauté them until golden in the hot fat. Dust the flour over it and sweat it until golden. Gradually deglaze with the cream and milk and bring to the boil while stirring. Season well with salt, pepper and mustard.
2. Put some of the washed and dry-shaken parsley aside for garnish, chop the rest very finely and stir into the sauce.
3. Boil the eggs hard, drain, rinse in cold water, peel and halve lengthways.
4. Boiled potatoes go best with it. Arrange these with the eggs and the sauce on plates and garnish with parsley.