Eggs in vegetable sauce

Ingredients for 2 servings:

• 2 tbsp butter / margarine
• 1 ½ tbsp flour
• 300 ml vegetable stock
• 100 ml cream
• ½ can corn
• ½ package of peas, frozen
• 2 slice(s) ham, cooked
• a few stalks of parsley
• 4 eggs
• 1 pinch(s) of sugar
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil eggs, hard-boiled or soft-boiled, as desired (5-8 minutes). Thaw the peas and slice the ham into strips. Melt the butter in a small saucepan. Add the flour, stir well with a whisk, and pour in a little vegetable stock (no lumps should form). Add the remaining vegetable stock and the cream. Add the peas, corn, and ham to the sauce and season with sugar, salt, pepper, and nutmeg. Reheat the peeled eggs in the sauce and garnish with parsley. We serve it with rice. The vegetarian version is without the ham.