Eggs in Green Sauce

Ingredients:

2 tablespoons butter
2 heaped tablespoons all-purpose flour
2 cups bouillon
juice of one lemon
1/2 teaspoon German prepared mustard
salt and pepper to taste
2 tablespoons plain yogurt
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 tablespoons finely chopped dill
2 tablespoons watercress
8 fresh eggs

Preparation:

To prepare the sauce:

Heat butter in a saucepan. Add flour and mix with melted butter, stirring constantly. Add bouillon slowly, stirring into the flour and butter mixture. Bring to a boil, stirring constantly. Remove from heat. Add lemon juice, yogurt, salt and pepper and the finely chopped herbs (except watercress).

To prepare eggs:

Hard boil eggs, rinse with cold water, peel and cut in half lengthwise. Pour the hot or cold sauce over the eggs and garnish with watercress.

Serve with salad and French bread.