Egg ragout
easy
60 mins
60 mins
Ingredients
- 1 washer Toast
- 6 Eggs (size M)
- 1 small onion
- 250 g mixed minced meat
- 2 TEASPOONS Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 TABLESPOONS Oil
- 30 g Butter or margarine
- 40 g Flour
- 1/2 l Milk
- 1/2 clear broth (instant)
- 1 glass (330 ml) mixed pickles
- 1/2 bunch flat leaf parsley
- 7-10 Tbsp coarsely ground more colorful
- 7-10 Tbsp Pepper
Directions
- 1
Soak toast in water. Boil 5 eggs in plenty of boiling water for about 10 minutes, then quench cold and peel. Peel and chop the onion. Knead minced onion, diced onion, remaining egg, squeezed bread and 1 teaspoon of mustard.
- 2
Season with salt and pepper. With moistened hands form 8 dumplings from the mass. Heat oil in a pan, fry meatballs in it for about 10 minutes all around at medium heat and take them out.
- 3
Heat the fat in a saucepan. Add flour, sweat briefly. Add milk and broth and bring to the boil while stirring. Let simmer for about 3 minutes while stirring. Add mustard. Drain the mixed pickles. Cut cucumbers and corn onions into slices, halve pearl onions.
- 4
Quarter the eggs, add them to the sauce with the meatballs and mixed pickles and heat briefly. Season to taste with salt and pepper. Wash parsley, dab dry and cut into strips. Serve the egg ragout sprinkled with parsley and coarsely ground coloured pepper.
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