Vegetable curry pan with fried eggs
easy
35 mins
35 mins
Ingredients
- 500 g Kohlrabi
- 300 g Carrots
- 7-10 Tbsp Salt
- 1 collar Spring onions
- 400 g Mushrooms
- 1 Onion
- 1 Garlic clove
- 40 g Butter or margarine
- 1 TABLESPOON Curry
- 1/4 l Vegetable broth (instant)
- 2 TABLESPOONS Fresh cream
- 4 Eggs
- 7-10 Tbsp Lemon Pepper
Directions
- 1
Wash and peel the kohlrabi and carrots. Cut kohlrabi into sticks, carrots into diagonal slices. Steam vegetables in little salt water for about 10 minutes. In the meantime clean, wash and chop spring onions. Clean mushrooms and possibly halve them depending on size.
- 2
Peel and finely chop onion and garlic. Heat 20 g fat in a pan. Sauté the garlic and onions in it until transparent. Sprinkle with curry. Add mushrooms and fry lightly. Add kohlrabi, carrots and spring onions and heat up briefly. Deglaze with stock and stir in crème fraîche. Simmer for a few minutes and season with salt and curry. Heat the remaining fat in another pan. Add eggs and fry.
- 3
Deglaze with stock and stir in crème fraîche. Simmer for a few minutes and season with salt and curry. Heat the remaining fat in another pan. Add eggs and fry. Season with pepper. Serve vegetable pan with fried eggs. Bread tastes good with it
- 4
Scarf: Meyer Mayor
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