Colorful egg ragout

For 4 people
  • 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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