Fine egg ragout

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   preparation (50 % fat)

2. 2

   1/2 bunch chives

3. 3

   Boil eggs hard for 10 minutes. Peel, wash and chop the carrots. Clean, wash and cut broccoli and cauliflower into florets. Cook vegetables in boiling salted water for 8-10 minutes. Drain, catch the cooking water. Drain eggs, rinse with cold water, peel and halve. Bring 1/2 litre of vegetable water to the boil, stir in sauce powder with a whisk and cook for 1 minute. Stir in processed cheese. Add vegetables and eggs and heat together. Wash chives, dab dry and cut into small rolls. Sprinkle over the ragout

Nutrition Facts

KCAL
320 kcal

CARBS
9 g

FATS
20 g

PROTEINS
24 g