Then deglaze with hot milk and hot vegetable stock and simmer for about four minutes over a low heat. Season to taste with wine vinegar, sugar, mustard, salt and pepper and refine with cream, but do not let it boil any longer.
3. Now halve the eggs and arrange on preheated plates. Now just pour the sauce over it and serve sprinkled with chopped parsley.
Side dish tip: bread or boiled potatoes.
Enjoy your meal!
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