Egg ragout with chives
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 8 Eggs (size M)
- 40 g Butter or margarine
- 30 g Flour
- 7-10 Tbsp 200 g
- 7-10 Tbsp Whipped cream
- 300 ml Vegetable broth
- 7-10 Tbsp (Instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper from
- 7-10 Tbsp the mill
- 7-10 Tbsp grated nutmeg
- 2 Federation Chives
- 7-10 Tbsp pink pepper
- 7-10 Tbsp for sprinkling
Directions
- 1
Boil eggs in boiling water for 10 minutes until hard. Quench, peel and cut into sixths. Heat the fat in a pot. Sweat flour in it while stirring. Deglaze with cream and stock, stir well and bring to the boil. Let it boil over low heat for 10 minutes. Season to taste with salt, pepper and nutmeg. Wash the chives and cut into fine rolls. Put something aside for garnishing. Add the rest with the eggs to the sauce and heat up briefly. Serve with the rest of the chives, sprinkled with pink pepper to taste
- 2
Spoon and board: pillivuyt
- 3
Terrine: Bernardaud
- 4
Scarf: Meyer Mayor
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