Cauliflower and eggs ragout

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3 4
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 small head (about 700 g) Cauliflower
  • 7-10 Tbsp Salt
  • 4 Eggs
  • 200 g Sweet peas
  • 1 425 ml tin, 285 g) Vegetable maize
  • 30 g Bacon
  • 100 g Whipped cream
  • 2 packages Herb sauce
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 4 Stem(s) Thyme

Directions

  1. 1

    Clean and wash the cauliflower and divide it into small florets. Cook in 3/4 litres of boiling water for about 8 minutes. Then drain. Keep the stock. Meanwhile cook the eggs for about 10 minutes.

  2. 2

    Clean and wash the sugar snap peas. Blanch in boiling salted water for about 4 minutes, drain. Rinse the corn well, also drain. Quench eggs cold, peel and cut into eighths. Cut bacon into small pieces.

  3. 3

    In a saucepan, leave it crispy and put it aside. Heat cauliflower stock and cream in bacon fat. Stir in sauce powder and simmer for about 1 minute. Warm up the cauliflower, mangetouts, corn and eggs in it.

  4. 4

    Season to taste with salt, pepper and nutmeg. Sprinkle with bacon and thyme and serve.

Nutrition Facts

KCAL
320 kcal
CARBS
22 g
FATS
18 g
PROTEINS
16 g

Categories & Tags

MiscellaneousMain dishEgg