Swallow's nests on spring vegetables

Name: Swallow's nests on spring vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 small eggs (Gr. S); 6 thin pork cutlets (approx. 125 g each); 12 discs Bacon; 7-10 Tbsp salt, pepper, 2 tablespoons of oil; 1-2 TEASPOONS Broth (instant); 1 (approx. 1 kg) Cauliflower; 250 g frozen Parisian carrots; 300 g frozen peas, sugar; 1 TABLESPOON Butter; 150-200 g Whipped cream; 3-4 Tbsp sauce thickener; 1/2 bunch parsley and; 7-10 Tbsp chives, wooden skewers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 small eggs (Gr. S)
6 thin pork cutlets (approx. 125 g each)
12 discs Bacon
7-10 Tbsp salt, pepper, 2 tablespoons of oil
1-2 TEASPOONS Broth (instant)
1 (approx. 1 kg) Cauliflower
250 g frozen Parisian carrots
300 g frozen peas, sugar
1 TABLESPOON Butter
150-200 g Whipped cream
3-4 Tbsp sauce thickener
1/2 bunch parsley and
7-10 Tbsp chives, wooden skewers

Directions

1
Boil the eggs for about 8 minutes. Quench and peel. Dab schnitzel dry, possibly knock flatter. Place 2 slices of bacon and 1 egg on each cutlet. Roll up and fix with wooden skewers
2
Season the rolls with salt and pepper. Fry them in hot oil until they are well done. Deglaze with 3/8 l water. Bring to the boil, stir in stock. Stew everything for about 20 minutes
3
Clean and wash the cauliflower and divide it into florets. Cover and steam in 1/8 l boiling salted water for about 15 minutes. Add carrots and peas and cook for 5 minutes. Season with salt, pepper and sugar. Melt butter on it
4
Keep the rolls warm. Boil up the roast stock with cream and thicken with sauce thickener. Season to taste. Wash herbs, cut finely and stir into the sauce. Arrange everything. Boiled potatoes or spaetzle taste good with it