Egg and vegetable ragout

Name: Egg and vegetable ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Broccoli; 500 g Carrots; 1/4 l Vegetable broth (instant); 8 Eggs; 2 stem(s) Dill and parsley; 7-10 Tbsp a few stalks of chives; 30 g Butter or margarine; 20 g Flour; 200 ml Milk; 3 TABLESPOONS Whipped cream; 100 g Deep-sea crab meat; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Broccoli
500 g Carrots
1/4 l Vegetable broth (instant)
8 Eggs
2 stem(s) Dill and parsley
7-10 Tbsp a few stalks of chives
30 g Butter or margarine
20 g Flour
200 ml Milk
3 TABLESPOONS Whipped cream
100 g Deep-sea crab meat
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Clean and wash broccoli and cut into florets. Peel and wash the carrots and cut them diagonally into 1 cm thick slices. Cook both in the broth for about 8 minutes. Boil the eggs for about 9 minutes. Drain the vegetables and collect the broth. Wash the herbs, dab dry and chop.
2
Heat the fat. Sweat flour in it. Deglaze with milk, cream and stock and let simmer for about 5 minutes while stirring. Quench eggs cold, peel and cut into six. Warm up eggs, vegetables, herbs and prawns in the sauce. Season to taste with salt and pepper