Egg Ragout Recipe
Ingredients
| Sugar snap peas | 1 1/2 Cup (16 tbs) | |
| 1 cup baby sunburst squash, cut into quarters | ||
| 4 green onions, thinly bias-sliced | ||
| Butter/Margarine | 4 Teaspoon | |
| All purpose flour | 2 Tablespoon | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Hot mustard | 1 Teaspoon | |
| Dijon-style mustard | ||
| 4 hard-cooked eggs,coarsely chopped | ||
| 4 bagels, split and toasted, or 4 slices whole wheat bread, 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.
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.
Chef
