Steps
- Cover 800g of peeled quartered potatoes with salted water. Bring to a boil and cook for 20 minutes, until tender; drain.
- Meanwhile, lower 8 eggs into gently boiling water. Cook for 5-6 minutes, then cool briefly under cold water and peel.
- Melt 60g of butter in a saucepan over medium heat. Stir in 40g of all-purpose flour, then gradually whisk in 1 liter of milk.
- Bring to a boil, stirring, then simmer for 5 minutes, until creamy. Stir in ½ cup plus 2 tablespoons of medium-hot German mustard; season with salt and pepper.
- Halve the eggs and arrange with the potatoes in the sauce. Finish with finely chopped chives.