Egg Ragout with Young Peas
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 egg (s)
- 200 g onion (s)
- 60 g butter
- 2 tablespoon flour
- 0.5 liter ½ milk
- salt and pepper
- 1 pinch (s) curry powder
- 1 dash Worcester sauce
- 300 g peas, frozen
- 2 tablespoon parsley, finely chopped
- 2 tablespoon dill, finely chopped
Print Recipe
Pin Recipe Instructions
- Pierce the eggs and cook in salted boiling water for 8 minutes. Briefly put in cold water and peel later.
- Peel and dice the onions and fry them in butter until they are soft and golden yellow. Sprinkle in the flour and let it froth briefly. Pour in the milk while stirring vigorously, bring to the boil, season the sauce with salt, pepper, curry and Worcestershire sauce. Cook for 5 minutes, then add the peas, rinsed with cold water. Cook for another 5 minutes, add the herbs to the sauce and season the sauce to taste. Cut the eggs into eighths, add them to the sauce and briefly heat them up. Do not let it get too hot, otherwise the sauce will burn!
- Jacket potatoes or rice go well with it.
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