Eggs in parsley sauce

Ingredients for 2 servings:

• 4 eggs
• 2 small onions
• 1 tbsp butter or margarine
• 1 tbsp flour
• 100 g cream
• ¼ liter of milk
• 1 tsp mustard, medium hot
• some white pepper, freshly ground
• 1 bunch of parsley
• some salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Good Maundy Thursday meal, also good for using up leftover Easter eggs

For the sauce, peel and finely chop the onions, then sauté in hot fat until golden brown. Sprinkle the flour over the onions and sauté until golden brown. Gradually deglaze with the cream and milk, stirring constantly. Bring to a boil. Season well with salt, pepper, and mustard. Set aside some of the washed and shaken-dry parsley for garnish, then finely chop the rest and stir into the sauce. Boil the eggs, drain, rinse in cold water, peel, and halve lengthwise. Boiled potatoes go best with this dish. Arrange the eggs on plates with the eggs and sauce and garnish with parsley.