Eggs with Potatoes and Mustard Sauce
For the main dish, peel the potatoes and cook in salted water for 25-30 minutes.
Hard-boil the eggs for about 10 minutes.
For the sauce, melt the butter in a saucepan, stir in the flour and sauté briefly. Pour in the vegetable broth and bring to a boil while stirring. Simmer for 5 minutes with occasional stirring and then add the cream. Remove the sauce from the heat. Mix the egg yolk with a little hot sauce, mustard and lemon juice and fold back into the sauce. Mix in the parsley and capers and season with salt and pepper.
Arrange the eggs and potatoes on plates and serve with the mustard and caper sauce.