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Egg Ragout

chef.tim.lee's picture
Ingredients
  Sugar snap peas 1 1⁄2 Cup (24 tbs), strings and tips removed (Fresh)
  Baby sunburst squash 1 Cup (16 tbs), cut into quarters
  Green onions 4 , thinly bias-sliced
  Margarine/Butter 4 Teaspoon
  All purpose flour 2 Tablespoon
  Milk 1 1⁄4 Cup (20 tbs)
  Grated parmesan cheese 2 Tablespoon
  Mustard 1 Teaspoon (Sweet Hot / Dijon Style)
  Hard cooked eggs 4 , coarsely chopped
  Bagels/4 slices whole wheat bread, toasted 4 , split and toasted
Directions

In a covered medium saucepan cook sugar snap peas and sunburst squash in a small amount of boiling salted water for 2 to 4 minutes or until crisp-tender; drain.
In a large saucepan cook green onions in hot margarine or butter over medium heat until tender.
Stir in flour.
Add milk all at once.
Cook and stir until thickened and bubbly.
Stir in Parmesan cheese and mustard; add cooked vegetables.
Cook and stir about 1 minute more or until heated through.
Gently stir eggs into vegetable mixture.
Serve the egg mixture over toasted bagels or bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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