How to make
Peel the potatoes and boil them in salted water. Hard boil the eggs for about 8 minutes. Peel and cut them in half.
The parsley and basil are chopped in bulky pieces. Cut the onion into circles. Whip the cream and milk with a wire in a saucepan, then heat the mixture over medium heat without boiling it.
Remove the sauce from the heat and season it with mustard, salt, black pepper, a little sugar and lemon juice.
The parsley, basil and onions are mixed in the sauce and the eggs and potatoes are poured into plates and served covered in the sauce.
