EGGS AUX FINES HERBES

The herb cream sauce can be made up to 1 day ahead and refrigerated in an airtight container. Reheat gently over low heat, whisking constantly, and thin with additional milk if needed. Hard-boil the eggs up to 3 days in advance and store unpeeled in the refrigerator. Assemble the dish just before serving for best presentation.

Store assembled leftovers in an airtight container in the refrigerator for up to 2 days. Note that reheated hard-boiled eggs may become rubbery. For best results, store the sauce and eggs separately, then gently reheat the sauce and pour over cold or room-temperature egg halves.