Egg and cauliflower ragout

Name: Egg and cauliflower ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small head cauliflower (about 600 g); 1 collar (approx. 200 g) Spring onions; 7-10 Tbsp Salt; 1/4 l Milk; 6 Eggs; 1 (approx. 125 g) thick slice of cooked ham; 30 g Butter or margarine; 2 TABLESPOONS Curry; 30 g Flour; 1 (62,5 g) Corner cream processed cheese

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small head cauliflower (about 600 g)
1 collar (approx. 200 g) Spring onions
7-10 Tbsp Salt
1/4 l Milk
6 Eggs
1 (approx. 125 g) thick slice of cooked ham
30 g Butter or margarine
2 TABLESPOONS Curry
30 g Flour
1 (62,5 g) Corner cream processed cheese

Directions

1
Parsley to garnish
2
Clean and wash the cauliflower and spring onions. Divide the cauliflower into florets. Cut spring onions into bite-sized pieces. Bring 3/8 litres of salted water and a dash of milk to the boil, add the cauliflower and cook covered for about 15 minutes. Add spring onions for the last 5 minutes. Boil the eggs in plenty of boiling water for about 10 minutes. Cut the ham into cubes.
3
Pour vegetables onto a sieve, collect the vegetable water. Heat the fat in a pot, sweat curry and flour in it. Add vegetable water and remaining milk while stirring, bring to the boil and simmer for 5 minutes. Dice processed cheese, stir into the hot sauce and season with salt and curry. Quench the eggs cold, remove from the shell and cut in half. Put them into the hot sauce together with the vegetables and the ham. Arrange in a bowl, garnish with parsley and serve sprinkled with curry