Ham and eggs ragout
easy
30 mins
30 mins
Ingredients
- 4 Eggs
- 1 Onion
- 40 g Butter or margarine
- 30 g Flour
- 200 g Whipped cream
- 200 g Spring quark
- 150 g lean bacon
- 1/2 bunch Chives and parsley
- 1 TABLESPOON Capers
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Boil eggs hard in about 8 minutes. Rinse cold and peel. Halve eggs. Peel onion and chop finely. Heat the fat.
- 2
Steam onion in it until transparent. Sprinkle with flour and sweat. Deglaze with cream and simmer for about 5 minutes. Stir in quark. Cut bacon into cubes. Wash the chives and cut into fine rolls. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Add ham, chives, parsley and capers to the sauce and season again. Garnish with parsley.
- 3
Cut bacon into cubes. Wash the chives and cut into fine rolls. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Add ham, chives, parsley and capers to the sauce and season again. Garnish with parsley. Boiled potatoes taste good with it
- 4
Form: Höganäs
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