Egg and cauliflower ragout

Ingredients for 4 servings:

• 1 cauliflower
• 1 bunch of spring onions
• 250 ml skimmed milk
• 6 eggs
• 1 slice(s) of cooked ham
• 2 tbsp curry
• 150 g cream cheese spread
• Salt
• olive oil
• some parsley for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean the cauliflower and spring onions. Divide the cauliflower into florets and cut the spring onions into bite-sized pieces. Bring 3/8 l of salted water with a splash of milk to a boil. Add the cauliflower and cook for about 15 minutes. During the last 5 minutes, add the spring onion pieces and cook them. Hard-boil the eggs in boiling water for about 10 minutes. Dice the ham. Pour the vegetables into a sieve, reserving the vegetable water. Heat the olive oil in a casserole dish and sauté the curry. Pour in about 100 ml of vegetable water and the remaining milk, bring to a boil, and simmer for about 5 minutes. Dice the processed cheese and stir into the hot sauce. Stir until the cheese is melted. Season again with salt and curry powder. Rinse the eggs in cold water, peel them, and halve them. Add them to the hot sauce along with the vegetables and ham. Heat through again. Serve the ragout in a preheated bowl and garnish with parsley leaves. If desired, sprinkle the eggs with curry.