Egg Ragout in Herb Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
- 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).
- A potato pancake or boiled potatoes go very well with it.
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