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Egg ragout in herb sauce

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Ingredients for 4 servings:

  • 8 eggs, hard-boiled
  • 40 g butter
  • 500 ml broth
  • 30 g flour
  • ⅛ liter sour cream (I use Rama Creme fine for cooking)
  • 5 tbsp herbs, chopped
  • salt and pepper
  • 1 pinch(s) of sugar
  • 1 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • Chives for sprinkling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the butter, lightly brown the flour, and then pour in the soup. Add the herbs, whisk well, and cook for about 2 minutes while stirring. Stir in the cream, season, and stir in the lemon and balsamic vinegar. Quarter the boiled eggs and briefly dip them in the sauce. Place on a plate, sprinkle with chives, and serve immediately (otherwise the sauce will develop a skin). This goes very well with a potato pancake (Erdäpfelschmarrn) or boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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