Boil the eggs hard, quench and peel them. Peel the potatoes and cook them in salted water.
For the roux, melt the butter or margarine in a large saucepan. Add flour and stir everything immediately with a whisk until it sticks together as a thick mass.
Gradually add a little cold water and keep stirring until the sauce is as smooth as you want it to be. Season to taste with mustard, salt, vinegar and sugar. If the sauce is too thick, always dilute it with water.
Add the eggs and let simmer and steep. Never add flour afterwards, as this will cause lumps to form. If you want, you can fry the bacon until crispy and add it in cubes.
Serve the sauce with the eggs with the boiled potatoes.
PS: I`ve tried many recipes from here. Many are described here with onions and vegetable broth, I don`t like them at all!
I would be happy if you cook my recipe and tell me how you like it.
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