Egg ragout in mustard sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots and cut them into thin strips about 4 cm long. Boil eggs for 8-10 minutes. Meanwhile melt 30 g fat and sweat flour in it. Stir in broth, cream and mustard, let simmer for 8 minutes.

2. 2

   Sauté carrots in the remaining fat, add peas. Cover and stew for 5 minutes. Season with salt and fold into the mustard sauce. Quench eggs cold, peel, cut into six and add to the sauce. Season to taste with salt and pepper.

3. 3

   Wash the dill, dab dry and chop, except for a few flags for garnishing. Rice tastes good with it.