Egg ragout with chicken

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Cook the eggs in boiling water for 10 minutes. Clean the cauliflower, cut into florets and wash. Cook in plenty of boiling salted water for about 10 minutes. Drain and collect the cooking water. Drain eggs, rinse with cold water and peel. Clean and wash spring onions and cut into rings.

2. 2

   Rinse chicken filet cold and dab dry. Cut into strips. Fry in hot oil for about 8 minutes while turning. Season with salt and pepper. Add spring onion white and fry briefly. Remove from the pan. Melt fat in it, stir in flour and curry and sweat briefly. Add 1/2 litre cauliflower water and cream while stirring. Let it swell for about 10 minutes at low heat. Season to taste with salt and pepper. Cut eggs into quarters. Add eggs, cauliflower and meat to the sauce.

3. 3

   Melt fat in it, stir in flour and curry and sweat briefly. Add 1/2 litre cauliflower water and cream while stirring. Let it swell for about 10 minutes at low heat. Season to taste with salt and pepper. Cut eggs into quarters. Add eggs, cauliflower and meat to the sauce. Heat up briefly. Sprinkle with spring onion green

Nutrition Facts

KCAL
740 kcal

CARBS
16 g

FATS
53 g

PROTEINS
49 g