Egg ragout with mashed potatoes

Name: Egg ragout with mashed potatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 1 Onion; 75 g Radish sprouts; 1 collar Chives; 10 Eggs (size M); 80 g Flour; 50 g Double cream cream cheese; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp freshly grated nutmeg; 50 g flaked almonds; 30 g Butter or margarine; 400 ml Vegetable broth (instant); 100 ml Milk; 1 pinch Sugar; 2-3 TABLESPOONS Oil; 7-10 Tbsp roasted flaked almonds and chives

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
1 Onion
75 g Radish sprouts
1 collar Chives
10 Eggs (size M)
80 g Flour
50 g Double cream cream cheese
7-10 Tbsp freshly ground white pepper
7-10 Tbsp freshly grated nutmeg
50 g flaked almonds
30 g Butter or margarine
400 ml Vegetable broth (instant)
100 ml Milk
1 pinch Sugar
2-3 TABLESPOONS Oil
7-10 Tbsp roasted flaked almonds and chives

Directions

1
Wash potatoes thoroughly and cook in boiling salted water for about 20 minutes. In the meantime peel and finely chop the onion. Wash the sprouts thoroughly and let them drain well on a sieve. Wash the chives, dab dry and cut into fine rolls. Drain the potatoes, rinse and peel. Press potatoes through a potato ricer.
2
Stir in two eggs, 50 g flour, onion and cream cheese. Season to taste with salt, pepper and nutmeg. Mix in almonds. Form 8 meatballs from the potato mixture with floured hands. Cook the remaining eggs in boiling water for about 8 minutes. Drain, rinse with cold water, peel and quarter. Melt the fat in a pot, dust with the remaining flour, sweat it on and add stock and milk while stirring. Bring to the boil, season to taste with salt, pepper and sugar. Add 3/4 of the chives. Add eggs to the sauce and keep warm. Heat oil in a pan and fry meatballs in it in two portions at medium heat on each side for about 2 minutes.
3
Drain, rinse with cold water, peel and quarter. Melt the fat in a pot, dust with the remaining flour, sweat it on and add stock and milk while stirring. Bring to the boil, season to taste with salt, pepper and sugar. Add 3/4 of the chives. Add eggs to the sauce and keep warm. Heat oil in a pan and fry meatballs in it in two portions at medium heat on each side for about 2 minutes. Serve two meatballs each, sprinkled with roasted almond flakes as desired, and egg ragout sprinkled with remaining chives and sprouts. Garnish with chives as desired