Stuffed potato with egg ragout
DIFFICULTY
easy
easy
RATING
Ingredients
Servings:
1
- 1 large potato (200 g)
- 1 Egg (Gr. S)
- 2 tablespoons (35 g) frozen peas
- 1/8 l Vegetable broth
- 1/8 l milk (1,5 % fat)
- 7-10 Tbsp Sauce thickener or
- 7-10 Tbsp vegetable binder
- 7-10 Tbsp salt, pepper, 1/2 tsp. mustard
- 7-10 Tbsp Chives
- 1-2 (100 g) Tomatoes
Directions
- 1
Wash the potatoes and cook in water for about 25 minutes. Boil the egg hard. Quench and peel. Cook the peas in the broth for about 3 minutes. Add milk, bring to the boil and thicken. Season to taste with salt, pepper and mustard.
- 2
Dice the egg and fold in. Cut the potatoes and fill with the egg ragout. Sprinkle with chives. Wash the tomatoes and eat with them.
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