Egg fricassee

Ingredients for 6 servings:

• 8 eggs
• 3 sausages, coarse, fresh
• 200 g mushrooms
• 50 g peas, frozen
• 1 jar asparagus pieces
• 300 ml vegetable stock
• 200 ml cream
• 50 g butter
• 3 tbsp, heaped flour
• salt and pepper
• nutmeg
• 3 tsp, heaped dill, frozen

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Boil the eggs hard (approx. 8 mins). In the meantime, form the sausage meat into 2-3cm thick meatballs. Melt the butter in a saucepan. Add the flour and sauté briefly. Deglaze with the vegetable stock and cream and whisk well to form a sauce. Add the meatballs and simmer for 5 minutes. Add the asparagus pieces and the stock from the jar, along with the peas and mushrooms, to the sauce and cook for approx. 5 minutes. Season with salt, pepper, and nutmeg. Slice the eggs and add each slice to the fricassee. Finally, stir in the dill and simmer gently for another 5 minutes. Serve with rice or potatoes. Tip: If you like, you can add 1-2 teaspoons of curry paste to the sauce.