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.
If the sauce is a little too thick, you can add a little milk.
The eggs are peeled and divided into 2 halves.
Add the finely chopped tarragon at the end, do not let it boil anymore.
Place 4 halves of eggs on each plate and serve with the sauce.
It goes well with boiled or jacket potatoes and a fresh salad!