Hard-boiled Eggs in Mustard-Dill Sauce with Roasted Potatoes

01Method

1. 1

   Wash the potatoes, arrange them on a baking sheet, and roast at 180°C until golden and tender, about 45 minutes.

2. 2

   Melt the butter in a saucepan, add the flour, and cook over medium heat for about 3 minutes until golden.

3. 3

   Pour in the hot milk while stirring constantly with a whisk to prevent lumps, bring to a boil, and simmer for approximately 10 minutes, stirring frequently, until the sauce thickens.

4. 4

   Stir in the mustard, blend in the cream, and fold in the freshly chopped dill. Remove from heat and season with salt, a splash of vinegar, and a pinch of sugar to taste.

5. 5

   Prepare the eggs by simmering them for 7 to 8 minutes, then transfer to cold water, cool, and carefully shell them.

6. 6

   Plate the eggs, pour the creamy sauce over them, and serve alongside the roasted potatoes.