German Eggs in Mustard Sauce

whereismyspoon.co

Amy Bimm

8 large eggs

2 tablespoons butter

30 g/ 1 oz/ ¼ cup all-purpose flour

250 ml/ 8.5 fl.oz/ 1 cup vegetable broth

100 ml/ 3.4 fl.oz/ ⅓ cup heavy/double cream

2 tablespoons Dijon mustard

1 tablespoon fresh lemon juice

2 pinches sugar

4 tablespoons chopped dill fresh or frozen (not dried)

Directions at whereismyspoon.co

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