Coloured egg ragout

Name: Coloured egg ragout
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g cherry tomatoes; 7-10 Tbsp or small tomatoes; 1 medium onion; 250 g Mushrooms; 8 Eggs; 40 g butter/margarine; 7-10 Tbsp salt, white pepper; 2 tablespoons (30 g) Flour; 1/4 l Milk; 1 TEASPOON clear broth (instant); 1 TABLESPOON grated; 7-10 Tbsp Horseradish; 1/2 bunch Chives

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g cherry tomatoes
7-10 Tbsp or small tomatoes
1 medium onion
250 g Mushrooms
8 Eggs
40 g butter/margarine
7-10 Tbsp salt, white pepper
2 tablespoons (30 g) Flour
1/4 l Milk
1 TEASPOON clear broth (instant)
1 TABLESPOON grated
7-10 Tbsp Horseradish
1/2 bunch Chives

Directions

1
Wash, clean, halve or quarter the tomatoes. Peel and chop the onion. Clean, wash and halve the mushrooms. Boil the eggs hard for about 10 minutes
2
Heat 20 g fat. Fry the mushrooms and onion for about 5 minutes, turning occasionally. Add tomatoes and fry briefly, season
3
Heat 20 g fat. Sweat flour in it. Deglaze with 1/4 l water and milk while stirring, bring to the boil. Stir in broth and horseradish. Let simmer for about 5 minutes, stir frequently. Season to taste with pepper and a little salt
4
Peel the eggs, cut them in half. Wash the chives and cut into small rolls. Mix vegetables and eggs with the sauce. Sprinkle with chives. Boiled potatoes fit to it
5
Drink: mineral water