Eggs in Mustard Sauce

8 large eggs
4 tablespoons butter
4 tablespoons all-purpose flour
1 teaspoon sea salt
1 1/2 cups milk
1 1/2 cups vegetable broth
4 tablespoons Dijon mustard or yellow mustard or combination
White pepper, to taste
Yukon gold potatoes, boiled in salted water until tender
Chopped fresh parsley

1. Place the eggs in a large saucepan and cover with water. Bring to a boil, cover, and remove from heat. Let sit for 12 minutes.
2. Place the eggs in a colander and rinse with cold water to stop the cooking process.
3. To make the sauce, heat a saucepan over medium heat. Add the butter and swirl until melted. Add the flour and salt and stir with a flat whisk or wooden spoon for 1 minute. Slowly add the broth and milk and whisk until it’s nice and thick. Cook for 1 minute, stirring constantly. Whisk in mustard and season with white pepper, to taste.
4. Peel the eggs and cut them in half. Serve the eggs and potatoes with the sauce and sprinkled with parsley.