John Myers
Egg and Cauliflower Ragout
The perfect egg and cauliflower ragout recipe with a picture and simple step-by-step instructions.
- 600 g Cauliflower fresh
- 1 bunch Spring onions
- 0,25 liter Milk
- 125 g Cooked ham
- 30 g Butter
- 2 tbsp Curry powder
- 30 g Flour
- 1 packet Cream cheese with herbs
- 6 Hard-Boiled eggs
- 6 Salt
- 6 Colorful pepper from the mill
- 6 Chopped parsley
- Clean and rinse cauliflower and cut into small florets. Clean and rinse the spring onions and cut diagonally into rings. Cut the boiled ham into cubes.
- In a saucepan, bring 3/8 liter of water to the boil with a dash of milk and cover the cauliflower florets in it over low heat for about 10 minutes. Just before the end of the cooking time, add the spring onion rings and let cook with them (both should still “bite”). Then drain and collect the vegetable boiling water.
- Heat the butter in the same saucepan. Sweat the curry powder and flour in it. Pour in the vegetable boiling water and the rest of the milk while stirring and bring to the boil. Stirring again and again. Add processed cheese to the sauce and melt in it, stirring occasionally. Season the sauce with salt and pepper and season to taste. Let everything boil again.
- Peel and halve eggs. Add vegetables and ham cubes to the sauce. Put the egg halves in the sauce and heat them up.
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