Egg ragout

Name: Egg ragout
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 10 Eggs; 60 g fresh horseradish; 250 g cherry tomatoes; 1 Onion; 200 g Mushrooms; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Butter or margarine; 2 TABLESPOONS Flour; 1/4 l Vegetable broth (instant); 250 g Whipped cream; 1 collar Chives; 7-10 Tbsp Herb bouquet

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

10 Eggs
60 g fresh horseradish
250 g cherry tomatoes
1 Onion
200 g Mushrooms
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Butter or margarine
2 TABLESPOONS Flour
1/4 l Vegetable broth (instant)
250 g Whipped cream
1 collar Chives
7-10 Tbsp Herb bouquet

Directions

1
Boil eggs hard for ten minutes. Peel, wash and roughly grate the horseradish. Cover and leave to stand for a short time. Wash and halve the tomatoes. Peel and finely chop the onion. Clean the mushrooms, rub with kitchen paper and halve or quarter them depending on size.
2
Fry the onion and mushrooms in 20 grams of hot fat for three to five minutes while turning. Add tomatoes and steam briefly. Drain the eggs, rinse with cold water, peel and cut in half lengthwise. Season vegetables with salt and pepper.
3
Remove from the pan and set aside. Melt the remaining fat in the pan. Fry the flour in it until golden brown while stirring. Deglaze with stock and cream while stirring and let it boil thoroughly. Add horseradish and let it simmer for five minutes at low heat (do not boil any more).
4
Heat the vegetables in the sauce again, season with salt and pepper and pour into a preheated shallow bowl. Halve the eggs and add to the vegetable sauce. Wash the chives, dab dry, cut into small rolls and pour over the ragout.
5
Season to taste with salt and pepper. Garnish with a bouquet of herbs if desired. Boiled potatoes taste good with it.