Cauliflower and eggs ragout

Name: Cauliflower and eggs ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small head (about 700 g) Cauliflower; 7-10 Tbsp Salt; 4 Eggs; 200 g Sweet peas; 1 425 ml tin, 285 g) Vegetable maize; 30 g Bacon; 100 g Whipped cream; 2 packages Herb sauce; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 Stem(s) Thyme

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small head (about 700 g) Cauliflower
7-10 Tbsp Salt
4 Eggs
200 g Sweet peas
1 425 ml tin, 285 g) Vegetable maize
30 g Bacon
100 g Whipped cream
2 packages Herb sauce
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 Stem(s) Thyme

Directions

1
Clean and wash the cauliflower and divide it into small florets. Cook in 3/4 litres of boiling water for about 8 minutes. Then drain. Keep the stock. Meanwhile cook the eggs for about 10 minutes.
2
Clean and wash the sugar snap peas. Blanch in boiling salted water for about 4 minutes, drain. Rinse the corn well, also drain. Quench eggs cold, peel and cut into eighths. Cut bacon into small pieces.
3
In a saucepan, leave it crispy and put it aside. Heat cauliflower stock and cream in bacon fat. Stir in sauce powder and simmer for about 1 minute. Warm up the cauliflower, mangetouts, corn and eggs in it.
4
Season to taste with salt, pepper and nutmeg. Sprinkle with bacon and thyme and serve.