Egg and spinach ragout

Name: Egg and spinach ragout
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 Eggs; 250 g Spinach; 2 Onions; 1 Garlic clove; 40 g Butter or margarine; 40 g Flour; 1/2 l Milk; 1/4 l clear broth (instant); 100 g Cheddar cheese; 200 g Bovine ham; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Orange Pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

6 Eggs
250 g Spinach
2 Onions
1 Garlic clove
40 g Butter or margarine
40 g Flour
1/2 l Milk
1/4 l clear broth (instant)
100 g Cheddar cheese
200 g Bovine ham
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Orange Pepper

Directions

1
Put the eggs in boiling water and boil for ten minutes. Clean spinach, wash thoroughly, blanch briefly in boiling water and drain well. Drain the eggs and chill in cold water.
2
Peel and finely chop the onions and garlic. Heat the fat and fry the onions and garlic. Add flour and sauté. Deglaze with the milk and stock, bring to the boil and simmer for five to ten minutes, stirring from time to time.
3
Coarsely grate the cheese and melt it in the sauce, do not let the sauce boil anymore. Cut ham into cubes. Peel and quarter eggs. Add spinach, ham and eggs to the cheddar sauce and heat. Season egg ragout with salt and pepper to taste.
4
Arrange the ragout in a bowl and serve sprinkled with orange pepper.