Egg ragout in herb sauce with potatoes

Name: Egg ragout in herb sauce with potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Eggs (size M); 500 g Broccoli; 7-10 Tbsp Salt; 30 g Butter or margarine; 30 g Flour; 1/4 l Vegetable broth (instant); 3/8 l Milk; 7-10 Tbsp white pepper; 1 collar Parsley and Dill; 7-10 Tbsp Dill

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Eggs (size M)
500 g Broccoli
7-10 Tbsp Salt
30 g Butter or margarine
30 g Flour
1/4 l Vegetable broth (instant)
3/8 l Milk
7-10 Tbsp white pepper
1 collar Parsley and Dill
7-10 Tbsp Dill

Directions

1
Put eggs in boiling water and boil for 10 minutes. Drain eggs, quench and peel. Clean broccoli, divide into small florets and wash. Put broccoli in boiling salted water and cook for 5 minutes.
2
Melt the fat in a pot. Sweat flour in it and deglaze with broth and milk while stirring. Let the sauce simmer for 5 minutes. Season to taste with salt and pepper. Wash the herbs, dab dry and chop finely.
3
Drain the broccoli. Halve the eggs. Carefully fold the herbs, eggs and broccoli into the sauce. Warm them up again. Arrange egg ragout on plates and garnish with dill. Boiled potatoes taste good with it.