Eggs with Mustard Cream Sauce
Rinse and dry the parsley, then remove the leaves and finely chop. Rinse the scallions, thinly slice, and sauté in butter. Bring the milk and cream to a boil. Cook the eggs for 8-10 minutes in boiling water until hard cooked.
Mix the mustard, curry powder, and cornstarch. Add to the cream, and bring to a boil, stirring often. Mix in the capers, scallions, and chopped parlsey. Season to taste. Remove the eggs from the water, peel, and halve. Place the sauce on a platter, and arrange the eggs on top. Serve with boiled potatoes, if you'd like.