Vegetables with sauce made of eggs (for 4 persons)

* 1 bunch young carrots
* 1 cauliflower
* 1 bunch broccoli

For the sauce:

* 4 eggs
* 0,2 l of peanut oil
* 2 tablespoons mustard
* 1 Tbsp lemon juice
* The top edge of ground nutmeg
* 250 g mixed soft cheese and sour cream
* Leaf parsley
* Salt and freshly ground black pepper

Wash and peel carrots and chop the cauliflower and broccoli. In boiling, salted water, cook carrots first, and after 10 minutes, put the cauliflower and broccoli in, and cook everything together for another 5 minutes.

Keep at warm the drained vegetables. Cook two eggs for 10 minutes, and two break and detach from the egg yolk. Place yolks in a bowl, slowly, whisking constantly to them, drop by drop, add oil, then mustard and lemon juice. Continue mixing until you get a creamy mass that is mayonnaise.

Mayonnaise season with salt, pepper and nutmeg, and add a mixture of cheese and cream. Hard boiled eggs, finely chop and stir them into the sauce. Then sprinkle the sauce with parsley leaves and serve with steamed vegetables.