John Myers
Egg Ragout
The perfect egg ragout recipe with a picture and simple step-by-step instructions.
- 450 g Potatoes
- 5 Eggs
- 0,5 bunch Parsley
- 0,5 bunch Chives
- 0,5 bunch Radish
- 250 ml Vegetable broth
- 250 ml Milk
- Flour
- 3 teaspoon Mustard
- Salt
- Pepper
- Peel and wash the potatoes and cook in salted boiling water for 20 minutes.
- Boil the eggs for about 8 minutes, rinse with cold water, peel and quarter them. Drain the potatoes.
- Wash the parsley and chives, chop them roughly, cut the chives into small rolls, wash the radishes and cut thin slices.
- Put the stock and milk in a saucepan, bring to the boil and thicken with a little flour, season with mustard, salt and pepper. Finally stir in the herbs and radishes and add the eggs to the sauce to warm up
- We ate potatoes with it, but potato purée tastes good too.
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