Eggs in Tarragon Sauce

Summary

Ingredients

• 50 g butter
• 2 tablespoon spelled flour, handy (slightly heaped )
• 250 ml cream, or Cremefine z. Cook
• 250 ml vegetable stock
• 3 teaspoons tarragon, fresh, chopped
• Seasoned Salt
• pepper
• 8 egg (s), hard-boiled

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Instructions

1. Melt the butter in a saucepan, add the flour and use the broth and cream to create a light seared sauce. Let the whole thing simmer for about 10 minutes and then season with herb salt and pepper.
2. If the sauce is a little too thick, you can add a little milk.
3. The eggs are peeled and divided into 2 halves.
4. Add the finely chopped tarragon at the end, do not let it boil anymore.
5. Place 4 halves of eggs on each plate and serve with the sauce.
6. It goes well with boiled or jacket potatoes and a fresh salad!