Egg ragout with broccoli and deep sea crabs

Name: Egg ragout with broccoli and deep sea crabs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Broccoli; 7-10 Tbsp Salt; 250 g Long grain rice; 6 Eggs (size M); 40 g Butter or margarine; 40 g Flour; 1 TEASPOON Curry Powder; 350 ml Vegetable broth; 350 ml Milk; 7-10 Tbsp Pepper; 1 Splash of lemon juice; 200 g Garnelen im See; 3-4 Stem(s) Dill

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Broccoli
7-10 Tbsp Salt
250 g Long grain rice
6 Eggs (size M)
40 g Butter or margarine
40 g Flour
1 TEASPOON Curry Powder
350 ml Vegetable broth
350 ml Milk
7-10 Tbsp Pepper
1 Splash of lemon juice
200 g Garnelen im See
3-4 Stem(s) Dill

Directions

1
Clean, wash and cut the broccoli into florets. Blanch in boiling salted water for 2-3 minutes, drain and drain. Prepare rice in boiling salted water according to package instructions.
2
Cook the eggs in boiling water for 8-10 minutes. In the meantime heat up the fat in a pot. Add flour and curry while stirring and sweat briefly. Deglaze with stock and milk, bring to the boil and simmer for 6-7 minutes.
3
Season to taste with salt, pepper and lemon juice.
4
Put the shrimps in a sieve, rinse and drain. Add broccoli and shrimps to the sauce and heat again. Quench the eggs cold, peel, halve and add to the sauce. Drain rice. Wash dill, shake dry and pluck flags.
5
Arrange egg ragout and rice, sprinkle with dill.