Egg Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 egg (s)
For the sauce:
- 30 g butter or mararine
- 30 grams flour
- 375 ml broth
- 1 egg yolk
- 125 ml cream
- 2 tablespoon parsley, chopped
- 2 tablespoon chives, chopped
- 1 tablespoon dill, chopped
- 1 tablespoon capers
- 0.25 ¼ lemon (s), including the juice
- salt and pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Hard boil eggs, quench, peel.
- Heat the butter or margarine, sprinkle in the flour, sweat briefly and add the broth. Let cook for 7 minutes.
- Whisk egg yolks and cream into the hot, but no longer boiling sauce. Then add chopped herbs and capers. Season to taste with lemon juice, salt, pepper and sugar.
- Quarter eggs or very large eighths and let them warm up in the sauce.
- Serve immediately, otherwise the ragout will get an ugly skin.
- In addition: boiled potatoes and a small chicory salad.
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