Summary

Ingredients

• 4 medium egg (s)
• 2 shallot (s)
• Dijon mustard, grainier
• Dijon mustard, classic
• 40 g butter
• 40 grams flour
• 150 ml white wine, drier
• 350 ml vegetable stock
• 100 ml cream or Cremefine for cooking
• 500 g potato (s)
• salt and pepper
• sugar
• 2 tablespoon chives rolls

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Instructions

1. Cooking the eggs, whether hard or soft, is up to you. I like to cook them soft as wax. Quench and set aside.
2. Peel the potatoes and cook as boiled potatoes.
3. Dice the shallots very finely. Melt the butter in the pan and sweat the shallots in it until translucent. Then gradually add the flour to the pan and sweat lightly in the butter. Deglaze with the white wine and vegetable stock, stirring vigorously so that no lumps form. Let the sauce simmer over low heat for about 10 minutes so that the flour taste disappears. Now the mustard comes into play. I always take at least 2 full teaspoons of both types of mustard, sometimes even more. But there are people who don`t like it that spicy or mustard, so I recommend stirring in the mustard little by little and trying again and again. Then season with salt, pepper and sugar. Add a dash of cream and bring to the boil briefly.
4. Let the peeled eggs slide into the pot and let them get hot.
5. Serve with the potatoes and sprinkled with chives.