Eggs with herb sauce and Easter biscuits

Eggs

• 6 eggs (53-63 g each), cold
• water, to fill to 1 l mark

Easter cookies

• 100 g cream, 30-40% fat
• 100 g flour, plus extra for flouring
• ½ tsp baking powder
• ½ tsp cumin seeds
• ½ tsp salt

Herb sauce

• 1 bunch parsley, (approx. 20 g), leaves only
• 1 bunch fresh chives, (approx. 10 g), cut in rings
• 200 g crème fraîche, 15% fat
• 30 g milk
• 20 g lemon juice, freshly squeezed
• 10 g agave syrup
• ½ tsp salt
• ½ tsp ground black pepper
• 6 tsp caviar
  of 6 tsp lumpfish roe
• 6 tsp fresh cress