Egg Ragout with Capers in Potato Edge

Summary

Ingredients

• 300 g jacket potato (s)
• 6 egg (s)
• 30 g butter
• 20 g flour
• 150 g milk
• 150 g cream
• 30 g capers
• salt
• sugar
• vinegar
• chives, or parsley

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Instructions

1. Boil the jacket potatoes the day before, peel them and cut them into cubes.
2. Boil the eggs hard, let them cool down a little and peel them.
3. Then sweat the flour in 20 grams of butter until light yellow and cook with milk and cream to a bechamel sauce. Season the sauce with salt, sugar, vinegar and possibly a little vegetable stock powder and caper stock, sweet and sour. Add the capers. Cut the eggs into eighths, fold them carefully into the sauce and heat.
4. Heat the diced potatoes with the remaining butter in a pan, but do not fry. Mix in a little chives or parsley.
5. Form a ring from the diced potatoes on the plate and pour in the egg ragout.