'Is it ready yet?

MMMmmm!
I consider this art as a 45min challenge! But I really wanted to show you how addicted I AM TO THE EGGS IN MUSTARD SAUCE. My husband is making the best mustard sauce I have ever eaten... ( I will upload our recipe for this sauce when I will have some free time today)
We are laughing in kitchen so hard when is making me this sauce because I am kinda impatient, and I look like in this art all the time.  
I think I am addicted.  

Recipe (added on 11.11.2019.):
15 g of butter (about 1,5 table spoon)
2 flat table spoons of regular flour
300ml of water
1 stock cube (chicken or beef or half of each)
2 mustards 185g each - small jar (one more spicy, one more mild)
150ml of 18% sour cream

Takes about 20-25 minutes to prepare.
First of all you make the broth from water and stock cube, depending on which you prefer - chicken or beef - one can choose your best or mix them. If you need it more intense, you can use 1,5 stock cube. You boil it. At the same time you fry flour with butter. Be very careful with it. The best consistence is when the flour is a little bit solid, but then it heats up, it dissolves. If it is constantly dissolved during mixing, it means you used too much butter and too little flour. One can always give more flour in small portions. It is best to choose a Teflon pot in which the sauce will be finished for that. The flour should start turning yellowish, but before getting brown - that is the best stage to take it off the flame. It is best to have a help from a second person who will slowly pour the broth into the flour with butter constantly mixing it with a kitchen scutcher. One person can also do it, but it is harder and takes a lot more time and patience. At the beginning the flour will contract and lump, but in the end it would dissolve. The consistence should be liquid in the end. The better you stir, the less lumps it will have, best if none. You can do it above small flame or off it. Than you add two jars of mustard. I additionally wash them with a little bit of boiled water to use all the mustard. You can boil the sauce for a wile, but mix it regularly. Before you add sour cream you have to take the sauce off the flame and even allow it to cool a little from the boiling point, because it would truncate the cream. I usually give around 150ml of the sour cream, but it all depends on the taste of a certain person. To make the sauce more spicy I give less cream, to make it more mild I give more of it. It is up to you. After that I heat the sauce up again, but very, very carefully to not boil it, because that would ruin it. I serve it with boiled eggs and mashed potato. Enjoy your meal!