Summary

Ingredients

• 750 g potato (s)
• 250 g beans, reen
• 2 large carrot (s)
• thyme
• 3 teaspoons vegetable stock powder
• 4 egg (s)
• 3 tablespoon butter
• 3 tablespoon flour
• 5 tablespoon heavy cream
• salt and pepper
• nutmeg

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Instructions

1. Peel, wash and slice the potatoes. Clean the beans and cut into pieces, peel and dice the carrots.
2. Stir the broth in 3/4 l of boiling water, add the vegetables, season with thyme and let everything simmer for 12 minutes. Drain the vegetables while collecting the stock.
3. In the meantime, cook the eggs for about 7 minutes, peel them and cut them in half.
4. Heat the butter in a saucepan and sweat the flour in it. Deglaze with the broth and cream while stirring. Bring the sauce to the boil and simmer for a few minutes, then add the vegetables. Season the ragout with salt, pepper and nutmeg and serve with the halved eggs.