Ingredients for 4 people:
1 small cauliflower
salt
1 bunch of parsley
250 g beans
100 g sugar snap peas
300 g small carrots
250 g asparagus
60 g butter
40 g flour
2 egg yolks
6 tbsp whipping cream
Pepper
6 tbsp vinegar
8 eggs
Preparation:
1. Wash and clean cauliflower, boil in salted water for about 20 minutes. Wash parsley, dab dry, chop finely. Clean the beans and sugar snap peas.
2. Blanch the sugar snap peas in boiling salted water, then rinse. Wash carrots, trim and halve them. Wash and peel the asparagus. Cut into pieces with the beans. Cook the asparagus, beans and carrots for about 8 minutes in salted water. Remove with a skimmer. Keep warm (set aside 1/2 l broth).
3. Sweat the flour in melted butter while stirring. Deglaze with the vegetable stock. Stir until smooth and a creamy sauce is formed. Whisk the egg yolk. Remove the pan from the heat and stir the cream-egg mixture into the sauce.
Season to taste with salt and pepper.
4. Bring 2 l salted water with vinegar to the boil. Crack the eggs one by one
into the water. Immediately hold the eggs together with 2 tablespoons to prevent them from falling out of the mould. Cook each egg for 2 minutes per side. Divide the cauliflower florets. Serve the eggs with the vegetables and sauce. Sprinkle with parsley. Serve with boiled potatoes.
Tip: For poached eggs, use very fresh and well chilled eggs. Only then will the
egg white holds together and does not fray in the cooking water.
Preparation time approx. 75 minutes
Nutritional values per portion approx.:
Calories: 457
Joule: 1917
Protein: 20,9 g
Fat: 33,3 g
Carbohydrates: 18.4 g
(FoodCentrale by ddp images)
