Peel, wash and dice the potatoes and cook for about 15 minutes.

Preheat the oven to 180 ° C fan oven.

Clean the broccoli, cut into florets and wash.

Mix the florets with oil, salt, pepper and paprika.

Spread on a baking sheet and bake in the oven for about 10 minutes.

Cook the eggs until they are waxy for about 7 minutes.

Peel and dice the onion and sauté in hot butter.

Pour in 300 ml of water and cream, bring to the boil.

Stir in the vegetable stock and frozen herbs.

Thicken the sauce with roux, season with salt and pepper.

Rinse eggs, peel and cut in half.

Drain the potatoes.

Serve both with broccoli and the sauce.