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2 Tablespoons butter 1 teaspoon sugar
2 heaped tablespoons all-purpose flour 2 tablespoon cream
2 cups chicken stock salt and pepper to taste
juice of one lemon 8 fresh eggs
1 2 tablespoons German prepared mustard (to taste)  
To prepare the sauce:

Heat butter in a saucepan. Add flour and mix with melted butter, stirring constantly. Add bouillon slowly, stirring into the flour and butter mixture. Bring to the boil, stirring constantly. Stir in mustard, sugar and cream and season with salt and pepper to taste

To prepare eggs:

Hard boil eggs, rinse with cold water, peel.  Pour the hot mustard sauce over the eggs.

Serve with mashed potatoes and your favorite veggie.  Serves 4