Saturday, May 16, 2009


Egg ragout (recipe in the comments)
Salad with lemon vinaigrette

Hot tea
This is kind of similar to creamed eggs and curried rice, in that it's eggs in a creamy sauce, but the flavors here are pretty different. This has lots of veggies mixed in and no curry. It's fresh tasting and comforting. The cream sauce is made with skim milk, so it's even pretty good for you. We haven't had this in several years - far longer than since we've had creamed eggs. Regardless, this is yummy and both of us enjoy it.

Prep Notes
Difficulty: Easy
Chopping: Snap peas, squash, scallions, eggs
Time: 35 minutes (faster if you pre-cook the eggs)
Make ahead: This is best last minute.

J: "Oh, yummy!"
M: "A creative egg dish."

1 comment:

J said...

Egg Ragout –M & J (inspired by Easy Vegetarian Meals)
Serves 2.5

1 cup sugar snap peas, trimmed
1 ½ cups diced yellow squash
4 t butter
4 scallions, cut into 1” lengths
2 T blended flour, like Wondra
1 ¼ cups skim milk
2 T grated Parmesan (no more)
2 t Dijon mustard
3 grinds of fresh nutmeg (or more to taste)
4 hard boiled eggs, peeled and chopped
Salt and pepper, to taste
3 whole wheat bagels, split and toasted

After placing in a small saucepan, cover the peas and squash with a small amount of water. Bring to a boil and cook for 2-4 minutes or until crisp-tender. Drain well.

In a large sauce pan melt the butter; add scallions and cook until tender. Stir in flour until well incorporated. Add milk and cook over medium heat until thickened and bubbly. Stir in cheese, mustard, and nutmeg. Add vegetables and cook, stirring, for one minute to warm. Gently stir in eggs. Add salt and pepper to taste. Serve spooned over toasted bagels.