Egg curry ragout

Name: Egg curry ragout
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Long grain rice (parboiled); 7-10 Tbsp Salt; 2 Eggs (size M); 1 (approx. 100 g) Carrot; 1 Leek (leek; approx. 150 g); 15 g Butter or margarine; 1-2 TEASPOONS Curry; 150 ml Vegetable broth (instant); 5 TABLESPOONS Whipped cream; 2 TABLESPOONS light sauce thickener (10-12 g); 7-10 Tbsp Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Long grain rice (parboiled)
7-10 Tbsp Salt
2 Eggs (size M)
1 (approx. 100 g) Carrot
1 Leek (leek; approx. 150 g)
15 g Butter or margarine
1-2 TEASPOONS Curry
150 ml Vegetable broth (instant)
5 TABLESPOONS Whipped cream
2 TABLESPOONS light sauce thickener (10-12 g)
7-10 Tbsp Parsley

Directions

1
Put the rice in a good 100 ml of boiling salted water, bring to the boil briefly, cover and allow to swell over a low heat for about 20 minutes. Boil the eggs in boiling water for about 8 minutes until soft. Rinse under cold water and keep warm. Clean and wash the carrot and leek. Cut leek into rings, dice carrot very finely. Heat the fat in a pot, sauté the vegetables and sprinkle with curry.
2
Sauté again briefly, add stock and cream and bring to the boil. Cover and simmer for about 4 minutes. Add sauce thickener while stirring and bring to the boil again briefly. Season to taste with salt and curry. Peel and halve eggs and put them on a plate with curry ragout and rice. Sprinkle rice with curry and serve garnished with parsley