Egg Ragout with Capers in Potato Edge
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- Boil the jacket potatoes the day before, peel them and cut them into cubes.
- Boil the eggs hard, let them cool down a little and peel them.
- 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.
- Heat the diced potatoes with the remaining butter in a pan, but do not fry. Mix in a little chives or parsley.
- Form a ring from the diced potatoes on the plate and pour in the egg ragout.
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