Summary

Ingredients

• 1 head cauliflower (approx. .5 kg)
• 2 teaspoons vegetable stock, (instant)
• 750 g potato (s)
• 30 g butter or mararine
• 2 tablespoon flour, (30 g)
• 250 ml milk (1.5% fat)
• 6 egg (s)
• 0.5 ½ bunch parsley
• 1 bunch chives

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Instructions

1. Clean and wash the cauliflower and cut into small florets. Cover and cook in 3/4 l boiling water with broth for 8-10 minutes. Drain the cauliflower, catch the stock and measure a good 1/2 l.
2. Peel and wash the potatoes, cover and cook in salted water for about 20 minutes.
3. Heat the fat in a saucepan. Sweat the flour in it. Pour in the stock and milk while stirring, bring to the boil and simmer for about 5 minutes.
4. In the meantime, cook the eggs until they are waxy for about 8 minutes.
5. Wash the herbs, cut finely and stir into the sauce. Season the sauce with salt, pepper and nutmeg. Heat the cauliflower in the sauce.
6. Rinse eggs, peel and cut in half. Drain the potatoes. Arrange the cauliflower ragout and eggs.
7. Serve with potatoes.