Stuffed potato with egg ragout

Name: Stuffed potato with egg ragout
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 large potato (about 300 g); 2 eggs (size M); 20 g Butter or margarine; 20 g Flour; 1/8 l Vegetable broth (instant); 75 g frozen peas; 2 TABLESPOONS Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Chives; 7-10 Tbsp Tomato and salad

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1 large potato (about 300 g)
2 eggs (size M)
20 g Butter or margarine
20 g Flour
1/8 l Vegetable broth (instant)
75 g frozen peas
2 TABLESPOONS Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Chives
7-10 Tbsp Tomato and salad

Directions

1
Wash the potatoes thoroughly and cook for 30 minutes in boiling water. Boil eggs hard for 10 minutes, rinse and peel. Melt the fat in a saucepan. Sweat flour in it. Deglaze with broth and bring to the boil while stirring.
2
Add peas and refine with sour cream. Season to taste with salt and pepper. Cut the eggs into large cubes. Wash the chives and cut into fine rolls. Add eggs and chives to the sauce. Cut the potatoes, break them open and arrange them on a plate with the egg ragout.
3
Garnish with tomato and salad.