Egg ragout
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 6 Eggs
- 2 medium zucchini
- 4 Tomatoes
- 2 stem(s) Dill
- 1 Pot of chives
- 1/2 bunch curly parsley
- 50 g Butter or margarine
- 40 g Wheat flour
- 7-10 Tbsp (Type 1050)
- 1 (2500 g) Mugs
- 7-10 Tbsp Whipped cream
- 3/4 l clear soup with
- 7-10 Tbsp fine vegetables
- 75 g medieval Gouda cheese
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Cook the eggs in boiling water for about 10 minutes. Then rinse with cold water, peel and cut into eighths. Clean and wash the zucchini and tomatoes. Quarter zucchini lengthwise, then cut into slices. Cut tomatoes into six. Wash the herbs, dab dry and chop. Melt the fat and sweat the flour in it.
- 2
Add cream and stock while stirring constantly, bring to the boil. Stir in cheese and 3/4 of the herbs. Steam zucchini and tomatoes in hot oil for about 3 minutes. Season with salt and pepper. Carefully fold vegetables and eggs into the sauce. Season to taste again. Serve sprinkled with remaining herbs
- 3
Bowl + Dish: Singer
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