Egg ragout with capers in a diced potato crust

Ingredients for 2 servings:

• 300 g jacket potatoes
• 6 eggs
• 30 g butter
• 20 g flour
• 150 g milk
• 150 g cream
• 30 g capers
• n. B. Salt
• n. B. sugar
• n. B. vinegar
• e.g. chives or parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

It’s best to boil the potatoes in their jackets the day before, peel them, and dice them. Hard-boil the eggs, let them cool slightly, and then peel them. Then sauté the flour in 20 grams of butter until light yellow and cook with milk and cream to make a béchamel sauce. Season the sauce with salt, sugar, vinegar, and perhaps a little sweet and sour vegetable stock and caper stock. Add the capers. Cut the eggs into eighths, carefully fold them into the sauce, and heat through. Heat the diced potatoes with the remaining butter in a pan, but do not fry. Stir in some chives or parsley. Form a ring of diced potatoes on the plate and pour in the egg ragù.