Summary

Ingredients

• 500 g carrot (s)
• 500 g potato (s)
• 1 liter vegetable stock
• 2 spring onion (s)
• 50 g butter
• 2 tablespoon curry
• 40 grams flour
• 250 ml milk
• 4 egg (s)

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Instructions

1. Peel the carrots and cut into thick slices. Peel, wash and dice the potatoes. Bring both to the boil in the broth and cook for approx. 10 minutes.
2. Wash the spring onions. Dice the white parts, cut the green parts into rings. Drain the carrots and potatoes, collect the stock and measure out 0.5 l.
3. Heat the butter, sauté the spring onion with curry in it. Add flour, sweat. Pour in milk and stock while stirring, bring to the boil and simmer for approx. 5 minutes.
4. Boil the eggs until waxy and cut in half.
5. Put the vegetables in the sauce, arrange the egg halves on top.