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
Egg Ragout in Herb Sauce
Egg Ragout in Herb Sauce

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.

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