Fine egg-curry ragout

Name: Fine egg-curry ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g Spring onions; 200 g Mushrooms; 300 g Long grain rice; 7-10 Tbsp Salt; 8 Eggs (size M); 40 g Butter or margarine; 1-2 TEASPOONS Curry; 30 g Flour; 400 ml Vegetable broth (instant); 100 g Whipped cream; 250 g frozen peas; 7-10 Tbsp white pepper; 1 pinch Sugar; 1/2 bunch Chives; 7-10 Tbsp Chive straws

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g Spring onions
200 g Mushrooms
300 g Long grain rice
7-10 Tbsp Salt
8 Eggs (size M)
40 g Butter or margarine
1-2 TEASPOONS Curry
30 g Flour
400 ml Vegetable broth (instant)
100 g Whipped cream
250 g frozen peas
7-10 Tbsp white pepper
1 pinch Sugar
1/2 bunch Chives
7-10 Tbsp Chive straws

Directions

1
Clean and wash spring onions and cut into slanted rings. Clean (possibly wash) and halve the mushrooms. Put rice in 600 ml boiling salted water, bring to the boil, cover and let it swell at low heat for about 20 minutes.
2
Meanwhile, put eggs in boiling water and cook for 8-9 minutes. Drain, rinse and peel. In the meantime heat up the fat in a pot (do not let it get brown), add mushrooms and spring onions and fry briefly.
3
Sprinkle with curry, sweat briefly. Dust with flour, sauté briefly and gradually add stock and cream. Bring to the boil while stirring, then add peas and season to taste with salt, pepper and sugar.
4
Halve the eggs as desired and fold them into the sauce, heat up again briefly. Wash the chives, dab dry and cut into small rolls. Serve the ragout sprinkled with chives and garnished in a bowl.
5
Add extra rice.