Egg and Cauliflower Ragout

Summary

Ingredients

• 1 cauliflower
• 1 bunch spring onion (s)
• 250 ml skimmed milk
• 6 egg (s)
• 1 slice (s) cooked ham
• 2 tablespoon curry
• 150 g cream cheese
• salt
• olive oil
• some parsley for garnish

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Instructions

1. Clean the cauliflower and spring onions. Divide the cauliflower into florets, cut the spring onions into bite-sized pieces. Bring 3/8 l salted water to the boil with a dash of milk. Add cauliflower and cook for approx. 15 minutes. In the last 5 minutes, add the spring onion pieces and cook at the same time.
2. Boil the eggs hard in boiling water for approx. 10 minutes. Cut the ham into cubes. Pour the vegetables into a sieve, catching the vegetable water.
3. Heat the olive oil in a casserole and sweat the curry in it. Pour about 100 ml of vegetable water and the remaining milk, bring to the boil and simmer for about 5 minutes. Dice the processed cheese and stir into the hot sauce. Stir until the cheese has melted. Season again with salt and curry.
4. Rinse the eggs in cold water, peel and cut in half. Add to the hot sauce with the vegetables and ham. Warm up again.
5. Arrange the ragout in a preheated bowl and garnish with parsley leaves, possibly sprinkle the eggs with curry.