Egg Ragout in Herb Sauce

Summary

Ingredients

• 8 egg (s), hard-boiled
• 40 g butter
• 500 ml broth
• 30 grams flour
• liter ⅛ sour cream, (I use Rama Creme fine for cooking)
• 5 tablespoon herbs, chopped
• salt and pepper
• 1 pinch (s) sugar
• 1 tablespoon lemon juice
• 1 tablespoon balsamic vinegar
• Chives, rolls for sprinkling

Print Recipe Pin Recipe

Instructions

1. Heat the butter, let the flour brown in it and add the soup, add the herbs, stir well with a whisk and cook for about 2 minutes while stirring. Stir in the cream, season, stir in lemon and balsamic vinegar, quarter the boiled eggs and briefly soak in the sauce - place on a plate, sprinkle with chives and serve immediately (otherwise the sauce will skin).
2. A potato pancake or boiled potatoes go very well with it.