Eggs in mustard sauce

Name: eggs in mustard sauce
Total time: 25 min
Yield: 4
Ingredients: 8 egg; 60 gram butter; 60 gram flour; 600 ml chicken or vegetable stock; 3 tablespoon mustard; 2 tablespoon ball parsley

Ingredients

8 egg
60 gram butter
60 gram flour

600 ml chicken or vegetable stock
3 tablespoon mustard
2 tablespoon ball parsley

Directions

Cook the eggs hard in eight minutes.
Let them scare under cold running water and peel them.
Melt the butter in a pan and stir in the flour.
Heat this mixture for one minute and stir in half of the stock.
Stir until it is a thick sauce.
Add the remaining broth while stirring for a dash and keep stirring until it becomes a nice, smooth sauce.
Add some salt and freshly ground pepper and let the sauce simmer for another five minutes.
Halve the eggs in half lengthwise and place them in a shallow dish with the convex side up.
Stir the mustard through the sauce and pour the sauce over the eggs.
Sprinkle the parsley over it.
Serve cottage bar with white bread and butter.