Eggs in mustard sauce had to be had again

Ingredients :
250 ml milk
Salt pepper
1 pinch of sugar
3 tablespoons butter
Mustard, amount to taste
lemon juice
Parsley
2 tablespoons flour, heaped
50 ml vegetable broth
n.b. left out bacon cubes

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Preparation:
First melt the butter and briefly sweat the flour in it. Pour in milk🥛 and vegetable broth. Cook on low heat for about 10 minutes.
Season with sugar, salt, pepper and mustard
Boil eggs until soft and add to the sauce. There are still left out ones at will
Add bacon cubes. Sprinkle with parsley
Serve with boiled potatoes or puree