Clean, wash and cut the broccoli into florets. Blanch in boiling salted water for 2-3 minutes, drain and drain. Prepare rice in boiling salted water according to package instructions.
Cook the eggs in boiling water for 8-10 minutes. In the meantime heat up the fat in a pot. Add flour and curry while stirring and sweat briefly. Deglaze with stock and milk, bring to the boil and simmer for 6-7 minutes.
Season to taste with salt, pepper and lemon juice.
Put the shrimps in a sieve, rinse and drain. Add broccoli and shrimps to the sauce and heat again. Quench the eggs cold, peel, halve and add to the sauce. Drain rice. Wash dill, shake dry and pluck flags.
Arrange egg ragout and rice, sprinkle with dill.