John Myers
Contents
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Ingredients
- 8 Eggs
- 2 tbsp Butter
- 2 tbsp Flour
- 4 tbsp Milk
- 600 ml Vegetable broth (2 instant cubes)
- 1 tsp Salt
- 0,5 tsp Pepper
- 2 Pinches of chili powder
- 0,5 cups Crème fraîche (150 ml)
- 0,5 cups Cream double (150 ml)
- 1 bunch Parsley
- 1 kg Potatoes (triplets)
- 1 tsp Salt
- Grapes for garnish
Instructions
- Boil the eggs (8 pieces) until they are waxy, quench and peel them off. Heat butter (2 tablespoons) in a pan, sprinkle in flour (2 tablespoons) (burn in!) And gradually deglaze / pour in vegetable stock (600 ml). Season with salt (1 teaspoon), pepper (½ teaspoon 9 and chilli powder (2 pinches). Stir in milk (4 tablespoons), crème fraîche (½ cup) and cream double (½ cup) and simmer for a few minutes, stirring occasionally Wash the parsley, shake dry, remove the stalks and cut / chop the parsley. Fold in the chopped parsley and add the boiled eggs to the sauce. Peel and wash the potatoes and cook in salted water (1 teaspoon) for about 20 minutes , drain and keep warm until serving. Serve the boiled eggs with triplets and parsley sauce, garnished with grapes.
Nutrition
Serving: 100gCalories: 247kcalCarbohydrates: 18.3gProtein: 4.2gFat: 17.6g
