Mustard eggs a la SessM

Ingredients for 4 servings:

• 8 eggs
• 500 g potatoes
• 2 shallots
• 50 g ham
• 30 g capers
• ½ liter of milk
• 4 tbsp flour
• 2 tbsp mustard, medium hot
• 1 tsp sugar
• 1 tbsp lemon juice
• some salt and pepper, freshly ground
• 10 sprigs of parsley
• 4 tbsp butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and wash the potatoes and boil in salted water. Boil the eggs until hard-boiled. Peel the shallots and dice very finely. Pick the parsley and roughly chop it. Cut the ham into small cubes and drain the capers well. Fry the shallots in the butter. When they are nice and translucent, add the ham and capers. Sprinkle with flour and continue to fry briefly, stirring constantly. Gradually add the milk, stirring frequently with a whisk to prevent lumps from forming. When the sauce has a creamy consistency, add the mustard and mix well again. Let everything simmer for a while, then season the sauce with salt, pepper, sugar, and lemon juice. Peel the eggs, add them to the sauce, and reheat everything. Serve the eggs with the potatoes and sprinkle with the chopped parsley.