Egg ragout with young peas

Ingredients for 4 servings:

• 8 eggs
• 200 g onion(s)
• 60 g butter
• 2 tbsp flour
• ½ liter of milk
• salt and pepper
• 1 pinch(s) curry powder
• 1 dashes Worcestershire sauce
• 300 g peas, frozen
• 2 tbsp parsley, finely chopped
• 2 tbsp dill, finely chopped

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Pierce the eggs and cook in boiling salted water for 8 minutes. Briefly immerse them in cold water and peel them later. Peel and dice the onions and fry in butter until soft and golden. Sprinkle in the flour and let it foam briefly. Pour in the milk, stirring vigorously, bring to a boil, and season the sauce with salt, pepper, curry, and Worcestershire sauce. Cook for 5 minutes, then add the cold-rinsed peas. Cook for another 5 minutes, add the herbs to the sauce, and season to taste. Cut the eggs into eighths, add them to the sauce, and heat briefly. Don’t let it get too hot, or the sauce will burn! Serve with boiled potatoes or rice.