Eggs in Herb Sauce

  in Breakfast, Main Dishes, Recipes, Vegetarian

2 tablespoons butter
2 tablespoons flour
2 cups milk, warmed
1 teaspoon chicken or vegetable broth concentrate
1 teaspoon yellow mustard
1/2 teaspoon salt
white pepper to taste
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
8 eggs

  1. Place eggs in a saucepan and cover with water. Bring to a boil, reduce heat, cover, and simmer for 8 minutes. Remove from heat and pour out boiling water. Set pan in sink and fill with cold water. Drain and peel the eggs.
  2. Heat a saucepan over medium heat. Melt the butter and add the flour. Stir with a flat whisk or wooden spoon to combine. Cook for one minute.
  3. Slowly add the milk while whisking. Add the broth concentrate, mustard, salt, and pepper. Cook for 1-2 minutes until thickened and bubbling. Remove from heat and stir in fresh herbs. Taste and add more salt if needed.
  4. Cut the eggs in half and serve covered in sauce. Enjoy with boiled potatoes and a salad.