Egg ragout

Name: Egg ragout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 Eggs; 1 (approx. 750 g) Cauliflower; 7-10 Tbsp Salt; 200 g Sweet peas; 150 g cooked ham; 60 g Butter or margarine; 60 g Flour; 250 g Whipped cream; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp white pepper; 1 Pot of chervil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

6 Eggs
1 (approx. 750 g) Cauliflower
7-10 Tbsp Salt
200 g Sweet peas
150 g cooked ham
60 g Butter or margarine
60 g Flour
250 g Whipped cream
2 TABLESPOONS medium hot mustard
7-10 Tbsp white pepper
1 Pot of chervil

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Clean the cauliflower, divide into small florets and wash. Cook in boiling salted water for 10-15 minutes. Clean, wash and possibly chop the mangetouts. Add to the cabbage about 5 minutes before the end of the cooking time and cook with it.
2
Cut the ham into cubes. Drain the eggs and chill in cold water. Drain the vegetables and collect the cooking water. Heat the fat in a saucepan. Add flour and sauté. Deglaze with 1/2 litre vegetable water and cream and mix well. Season sauce with mustard, salt and pepper. Let it swell for about 10 minutes at low heat. Peel and halve the eggs.
3
Deglaze with 1/2 litre vegetable water and cream and mix well. Season sauce with mustard, salt and pepper. Let it swell for about 10 minutes at low heat. Peel and halve the eggs. Add eggs and vegetables to the sauce and heat it up. Sprinkle ragout with ham cubes and chervil leaves