Eggs in mustard sauce

1. Peel the potatoes and boil them in salted water until tender.

2. Hard-boil the eggs for 9-10 minutes, cool them in cold water and peel.

3. Lightly toast the flour in the butter, then gradually whisk in the stock and milk.

4. Simmer for 5 minutes until thickened, then stir in the cream and mustard; season with salt, white pepper and a pinch of sugar.

5. Halve the peeled eggs and place them in the hot sauce to warm through - don't let the sauce boil again.

6. Serve with the potatoes and sprinkle generously with chives.

Tip: Use a medium-hot mustard - it mellows slightly as it cooks but keeps its flavour.