For sour eggs “Old Viennese style” pour béchamel sauce with milk, add salt, pepper and a dash of vinegar. Cut the pickled gherkins and stir them into the béchamel sauce.
While still warm, cut the boiled potatoes into wedges and place them in an ovenproof dish. Spread the sliced eggs on top and then spread the béchamel sauce with the pickled gherkins on top.
Bake briefly and serve with green salad.