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Photo: Thomas Neckermann
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➡ What would we do without the egg? It's a dietary mainstay, not only for breakfast but to feed finicky kids, stand in for a quick lunch or supper, blend raw into holiday nogs, and as an ingredient in all kinds of sweet and savory dishes.
➡ Ingredients : For 4 servings :
- 1 shallot
- 150 g carrots
- 15 g of butter
- 1 tablespoon of flour
- 300 ml vegetable stock
- 6 eggs
- 150 ml whipped cream
- 1 egg yolk
- 50 g capers, (for example, Nonpareilles)
- salt, pepper
- 2 tablespoons of lemon juice
- 1 stalk of parsley
Read Also : 5 Tips for Halthy Eating - Recipes in Spring
➡ Preparation Steps :
1 - Shallot finely dice. Carrot peel and cut it into cubes. Melted butter in a pan, shallot is at medium heat until glazed sweating. Stir in the flour and braise for 1 minute. Add the vegetable stock with stirring, carrots to admit and 10 minutes over a gentle heat cook.
2 - Eggs in 5-7 minutes wax cook. In the meantime, whisk the cream and egg yolk and pour into the sauce with stirring, no longer cook! Stir in the capers and with salt and pepper and lemon juice to taste.
3 - Parsley leaves pluck and Chop coarsely. Eggs drain, quenching, peel and cut in half. Eggs in the sauce and serve sprinkled with parsley. This tastes rice.
Nutritional values :
Per Serving :313 kcal13 g of protein25 g fat8 g KH
Time : 30 min
