John Myers
Egg Ragout with Rice
The perfect egg ragout with rice recipe with a picture and simple step-by-step instructions.
- 4 Eggs
- 75 g Diced ham
- 200 g Leek
- Vegetable margarine
- 0,5 liter Vegetable broth hot
- 100 g Sour cream
- 1 tablespoon Capers
- Pepper from the grinder
- Freshly grated nutmeg
- Parsely
- 1 Cup Jasmine rice fragrant rice
- Boil the eggs medium-hard … I’ll do it in the egg cooker. Cook the rice as usual in salted water until soft, drain it and let it evaporate.
- Wash the leek and cut into rings. Sauté the ham in the fat until translucent, add the leek to the ham and sweat. Pour the stock over and cook for 3 minutes
- Chop the parsley sour cream, add capers and half of the parsley to the sauce and simmer for another 2 minutes. Season with pepper and nutmeg. Thicken with a little white sauce thickener if necessary.
- Peel the eggs and cut them into sixths. Put the rice on the plate, pour the eggs and sauce over them and sprinkle with the remaining parsley and now I wish you good appetite
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