Serves 3 to 4

• Gold Top Milk 500 ml
• Shallot 1, peeled and chopped
• Cloves 6-8
• Bay Leaf 2
• Nutmeg 1/4 tsp
• Black Pepper & Rock Salt to season
• Butter 40g, at room temperature
• Plain flour 35g
• Hard boiled eggs 3 large, peeled and chopped
• Flat leaf parsley 2 heaped tbsp, finely chopped
• Chives 4 blades, finely chopped