Egg ragout in chervil béchamel

Name: Egg ragout in chervil béchamel
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Broccoli; 250 g Carrots; 250 g Mushrooms; 1 TABLESPOON Oil; 8 Eggs (size M); 7-10 Tbsp Salt; 1 small pot of chervil; 400 ml Milk; 40 g Butter or margarine; 50 g Flour; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Broccoli
250 g Carrots
250 g Mushrooms
1 TABLESPOON Oil
8 Eggs (size M)
7-10 Tbsp Salt
1 small pot of chervil
400 ml Milk
40 g Butter or margarine
50 g Flour
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Cut broccoli into small florets. Peel, wash and slice the carrots diagonally. Clean, clean and halve the mushrooms. Heat oil in a pan. Fry the mushrooms for 4-5 minutes until golden brown.
2
Take out the mushrooms. Put eggs in boiling water and boil for 8-9 minutes. Take them out and quench them briefly under cold water. Boil up about 1.5 litres of salted water. Cook broccoli and carrots for about 4 minutes until al dente.
3
Meanwhile, wash the chervil, shake dry and put 4 stems aside. Chop the upper third of the remaining chervil into small pieces. Drain the vegetables, collect the stock and measure 400 ml. Rinse the vegetables briefly under cold water.
4
Melt the fat in a small pot. Add flour and sweat briefly. Add milk and stock. Bring to the boil while stirring and simmer for 3-4 minutes. Add chopped chervil and season to taste with salt, pepper and nutmeg.
5
Peel the eggs and halve 2 eggs. Mix whole eggs, broccoli, carrots and mushrooms and serve. Place halved eggs in the middle and garnish with chervil.