Colorful egg ragout

11 0

250 g cherry tomatoes
or small tomatoes
1 medium-sized onion
250 g mushrooms
8 Eggs
40 g Butter / Margarine
Salt, white pepper
2 tablespoons (30 g) flour
1/4 l Milk
1 TL clear broth (instant)
1 EL grated
horseradish
1/2 Bund chives

35 minutes

easy

1.: Wash, clean, halve or quarter the tomatoes. Peel and dice the onion. Clean, wash and halve the mushrooms. Boil the eggs hard for about 10 minutes
2.: Heat 20 g fat. Fry the mushrooms and onions in it for about 5 minutes, turning occasionally. Add tomatoes and fry briefly, season
3.: Heat 20 g fat. Sweat the flour in it. Deglaze with 1/4 l water and milk while stirring, bring to the boil. Stir in the broth and horseradish. Approx. Simmer for 5 minutes, stir more often. Season with pepper and a little salt
4.: Peel the eggs, cut in half. Wash the chives and cut into rolls. Mix the vegetables and eggs with the sauce. Sprinkle with chives. Boiled potatoes go well with it
5.: Drink: Mineral water

1 person approx:

350 kcal
1470 kJ
20 g protein
24 g fat
12 g carbohydrates

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