Mustard Egg Ragout with Potatoes and Vegetables

For the mustard egg ragout with potatoes and vegetables, first peel and wash the potatoes and carrots, dice the potatoes and slice the carrots and cook both until al dente.

Cook the cauliflower and peas until al dente as well. Drain the potatoes and vegetables and let them steam.

In the meantime, hard boil the eggs, peel and quarter them, wash the chives, pat dry and cut into small rolls (set aside about 1EL of them for garnish).

Then peel and finely dice the onion and sauté in a pot with a little oil until translucent. Pour in the vegetable soup and puree both together in a blender.

Pour the onion-vegetable soup back into the pot and add the milk. Bring the sauce to a boil and reduce it slightly over low heat, stirring regularly. Stir in the mustard, sugar and chives, season with salt and pepper and add a squeeze of lemon juice to taste.

Then mix the flour with a little water until smooth and slowly add to the sauce, stirring constantly.

Finally, mix the sauce with the potatoes and vegetables (season again if necessary), arrange on plates, place one quartered egg per person on top.

Garnish with chives and serve immediately.

Preparation Tip:

If you like your mustard egg ragout a bit plumper, you can replace the milk either completely or partially with whipped cream.

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