Eggs in Mustard Sauce with Potatoes

Ingredients

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• 1000 g (2.2 lb) waxy potatoes washed, unpeeled
• 1 tsp salt for the potato water
• 8 eggs large
• 40 g (1.4 oz) butter
• 40 g (1.4 oz) all-purpose flour
• 300 ml (1 1/4 cup) whole milk
• 300 ml (1 1/4 cup) vegetable broth hot, check the package for allergens
• 2 tbsp medium-hot mustard German-style or Dijon
• 1 pinch nutmeg freshly grated
• 0.5 bunch chives cut into fine rings
• black pepper freshly ground, to taste

Method

1. Cover the potatoes with water, add 1 teaspoon of salt and bring to a boil. Cook, covered, over medium heat for 25 minutes, until a knife slides in without resistance. Drain, let them steam dry briefly and keep warm, covered.
2. Meanwhile, bring water to a boil in a second pot. Carefully lower the eggs in with a spoon and boil for 10 minutes. Cool them in cold water, peel and halve lengthwise.
3. For the sauce, melt the butter in a saucepan over medium heat, stir in the flour and cook for 1 minute, stirring, until pale, without letting it take on color.
4. Combine the milk and broth. Pour one third of it into the roux while whisking vigorously and stir until smooth, then add the remaining liquid in two additions. Simmer over low heat for 5 minutes, until the sauce is thick and coats the spoon.
5. Pull the pot off the heat, stir in the mustard and season with pepper and nutmeg, and a little salt if needed. Add the egg halves to the sauce and let them steep for 2 minutes.
6. Serve the eggs with the sauce on plates, sprinkle with chives and serve the boiled potatoes alongside.

Tip: Cool the eggs in cold water right after boiling: it makes them easier to peel and prevents the greenish ring around the yolk.

Tip: If there are still lumps in the sauce, blend it briefly with an immersion blender or press it through a sieve.