Egg Ragout

I found this recipe described as a former GDR school - and cafeteria food. It intrigued me.

Lots of hardboiled eggs were left after Easter - sitting in a basket beautifully colored. But I hate to eat hardboiled eggs on their own.

The ingredients were simple and can used in huge amounts without breaking the bank. That's why cafeterias liked to serve it to their customers.

Recipe for 2:

5 hardboiled eggs

3 green onions ot 1 medium yellow one

40 g butter

40 g flour

300 ml milk

50 ml water

2 tsp vegstock paste

120 g defrosted peas

1 medium carrot

1 small can sliced mushrooms

2 tsp mustard

2 tbsp Worchester sauce

1 tsp curry powder

Salt and pepper

Fresh dill

Serve with boiled potatoes

Chop carrots and onions fine. Drain the mushrooms and defrost the peas. Start the potatoes.

In a pot melt the butter and sautee the onions. Add flour and cook it. Gradually add the milk and stir to prevent lumps. Add the carrots and cook the roux a couple of minutes.

Add mustard and Worchester sauce and veg stock paste with water. Season with salt and pepper.

Now in with peas and mushrooms. While this cooks, peel the eggs and slice them. Get them in the sauce to warm through. Finish with dill.

I would love to see it on a menu of a cafeteria.