Garden vegetables with Kasseler & fried egg

Name: Garden vegetables with Kasseler & fried egg
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 250 g Potatoes; 1-2 TEASPOONS Vegetable broth; 2 g carrots, 1 small cauliflower; 3 Kassel steaks (approx. 150 g each); 100 g Sweet peas; 1/2 bunch Parsley; 3 eggs, 1 tablespoon of oil; 1/8 l Milk; 3-4 Tbsp sauce thickener; 7-10 Tbsp salt, pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

250 g Potatoes
1-2 TEASPOONS Vegetable broth
2 g carrots, 1 small cauliflower
3 Kassel steaks (approx. 150 g each)
100 g Sweet peas
1/2 bunch Parsley
3 eggs, 1 tablespoon of oil
1/8 l Milk
3-4 Tbsp sauce thickener
7-10 Tbsp salt, pepper

Directions

1
Peel, wash and roughly dice the potatoes. Boil in approx. 3/4 l water covered with broth for approx. 15 minutes
2
In the meantime peel, wash and slice the carrots. Clean, wash and cut the cauliflower into florets. Add both to the potatoes after 5-7 minutes cooking time. Wash the cured pork loin, place on top and cook
3
Clean and wash the sugar snap peas. Add after another 5 minutes, finish cooking
4
Wash and chop the parsley. Fry the eggs in hot oil to make fried eggs. Remove the cured pork loin. Pour milk into the vegetables, bring to the boil. Thicken sauce and season to taste. Sprinkle parsley over it. Season fried eggs, arrange everything
5
Drink: cold beer