Eggs in Tarragon Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g butter
- 2 tablespoon spelled flour, handy (slightly heaped )
- 250 ml cream, or Cremefine z. Cook
- 250 ml vegetable stock
- 3 teaspoons tarragon, fresh, chopped
- Seasoned Salt
- pepper
- 8 egg (s), hard-boiled
Print Recipe
Pin Recipe Instructions
- Melt the butter in a saucepan, add the flour and use the broth and cream to create a light seared sauce. Let the whole thing simmer for about 10 minutes and then season with herb salt and pepper.
- If the sauce is a little too thick, you can add a little milk.
- The eggs are peeled and divided into 2 halves.
- Add the finely chopped tarragon at the end, do not let it boil anymore.
- Place 4 halves of eggs on each plate and serve with the sauce.
- It goes well with boiled or jacket potatoes and a fresh salad!
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