Summer vegetables with pesto sauce and eggs

Name: Summer vegetables with pesto sauce and eggs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 2 TABLESPOONS Oil; 2 packages (300 g each) frozen young summer vegetables; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Eggs; 200 g Whipped cream; 1/4 l Vegetable broth (instant); 2 TEASPOONS "Pesto alla genovese" (from the refrigerator); 2 TABLESPOONS sauce thickener; 7-10 Tbsp Parsley and oregano

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
2 TABLESPOONS Oil
2 packages (300 g each) frozen young summer vegetables
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Eggs
200 g Whipped cream
1/4 l Vegetable broth (instant)
2 TEASPOONS "Pesto alla genovese" (from the refrigerator)
2 TABLESPOONS sauce thickener
7-10 Tbsp Parsley and oregano

Directions

1
Onions peel and cut into cubes. Heat the oil in a pan and fry the onions in it. Add the vegetables and fry for 5 minutes, turning them over. Season with salt and pepper.
2
In the meantime, cook the eggs in boiling water for about 9 minutes. Deglaze the vegetables with cream and stock, stir in the pesto and let everything simmer for 10 minutes. Stir in sauce thickener and bring to the boil again.
3
Drain eggs, quench, peel and halve. Arrange vegetables and eggs in a bowl and serve garnished with parsley and oregano as desired.