Königsberg eggs in herb cream sauce

Ingredients for 4 servings:

• 8 eggs
• 200 ml vegetable stock
• 1 onion(s)
• 2 tbsp butter
• 2 tbsp, leveled flour
• 1 organic lemon(s)
• 2 tbsp parsley, fresh or frozen
• 150 ml cream
• 50 g capers
• salt and pepper
• 1 pinch of sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

delicious, simple dish

Pierce the eggs, heat them in hot water (do not boil) and boil them for 7 minutes until soft-boiled or 10 minutes until hard-boiled. Meanwhile, heat the vegetable stock. Peel and finely chop the onion. Sauté in hot butter until translucent. Stir in the flour and sweat. Gradually stir in the hot vegetable stock. Simmer over low heat for about 5 minutes. Wash the lemon in hot water, dry it, grate the zest and squeeze out the juice. Rinse the fresh parsley, shake it dry and chop finely (or use frozen parsley). Now add the cream and capers to the sauce, including the liquid. Season to taste with lemon juice, zest, salt, pepper and sugar. Scatter the parsley on top. Rinse the eggs in cold water, peel them and halve them. Serve with the sauce. Serve with rice or potatoes.