Eggs in Creamy Mustard Sauce
Cook eggs for about 7 minutes until semi-soft, rinse in cold water and peel.
Heat butter in a saucepan, add flour and cook until light brown. Add broth and milk and whisk well, simmer for about 4 minutes.
Add mustard, vinegar, season with salt and pepper, add sugar to taste. Halve peeled eggs lengthwise and place in a bowl. Pour over hot creamy sauce and serve with potatoes, if desired.