Egg and broccoli ragout with shrimp

Ingredients for 4 servings:

• 500 g broccoli
• 6 m.-sized eggs
• 40 g butter or margarine
• 40 g flour
• some curry powder
• 350 ml vegetable stock
• 350 ml milk
• 200 g shrimp in brine
• some salt and pepper, white, ground
• some lemon juice
• 3 sprigs of dill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Clean and wash the broccoli, divide it into small florets, and blanch it in boiling, lightly salted water for about 2 to 3 minutes. Then plunge it into ice water and drain. Boil the eggs for 8 to 10 minutes, depending on your preference, until soft-boiled or hard-boiled. Heat the butter or margarine in a saucepan. Stir in the flour and 1 teaspoon of curry powder and sauté briefly. Add the vegetable stock and milk while stirring, bring to a boil, and then simmer for about 6 minutes, stirring frequently. Season the sauce with salt, white pepper, a dash of lemon juice, and, if desired, a dash of curry powder. Place the shrimp in a sieve, rinse and drain, then add them to the sauce along with the broccoli florets and heat through. Rinse the eggs, peel them, halve them, and add them to the sauce. Rinse the dill, shake it dry, pick off the wisps, and sprinkle them over the egg and broccoli ragout. Serve with rice.