Egg ragout with herb sauce

Name: Egg ragout with herb sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Potatoes (e.g. Bio Linda); 250 g Carrots; 400 g Broccoli; 50 g streaky smoked bacon; 7-10 Tbsp Salt; 8 Eggs (size M); 1 collar Parsley; 1/2 Beet Cress; 40 g Butter or margarine; 40 g Flour; 500 ml Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Potatoes (e.g. Bio Linda)
250 g Carrots
400 g Broccoli
50 g streaky smoked bacon
7-10 Tbsp Salt
8 Eggs (size M)
1 collar Parsley
1/2 Beet Cress
40 g Butter or margarine
40 g Flour
500 ml Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp black pepper
7-10 Tbsp Sugar
7-10 Tbsp Parsley

Directions

1
Wash the potatoes thoroughly, bring them to the boil in a saucepan of water, cover and cook for about 20 minutes. Then drain, rinse and peel. If necessary, cut potatoes in half. In the meantime clean, wash and slice the carrots.
2
Clean and wash the broccoli and cut the florets from the stems. Finely dice bacon. Put carrots in boiling salted water and cook for about 10 minutes. After about 2 minutes add the broccoli. Then pour into a sieve and drain well.
3
Put the eggs in boiling water and cook for about 9 minutes, drain, quench and remove the shell. Quarter the eggs. Wash parsley, dab dry and chop finely. Cut cress from the bed. Melt fat in a pot, dust with flour, sweat on, gradually add stock and cream, stirring constantly.
4
Bring to the boil, season with salt, pepper and sugar. Add potatoes, broccoli, carrots, herbs (put some parsley aside for decoration) and eggs to the sauce and heat up again.
5
In the meantime, skip the bacon in a small pan. Serve the egg ragout with rendered bacon in a bowl sprinkled with parsley and garnished.