Ragout & Eggs Brunch
Ragout & Eggs Brunch
The hard work to create a large batch of ragout can pay dividends for an excellent brunch with eggs. Spice it up with a homemade horseradish cream or a mustard dressing mixed with some fresh herbs to help its reintroduction to the world feel like a fresh expression.
Servings
1
Prep time
Cook time
Recipe
Gluten-Free, Dairy-Free
Ingredients
- 4 tbsp ragout
- 1 egg
- 1 tsp good wholegrain mustard
- 1 tbsp fresh herbs, finely chopped (parsley, basil, rosemary, thyme, sage...)
- 2 tbsp olive oil
- Salt & pepper, to taste
- Bread, as needed
Method
- Place a cast-iron or heavy-based frying pan, suitable for the number of people you are serving, over a medium heat. Add a splash of oil then the leftover ragout, bring to a low simmer and then spread out, making a gap in the middle. Crack the egg into this spot and wait for the surrounding edges to start bubbling, cover with a saucepan lid so that the upper side effectively steams.
- Meanwhile, mix the mustard and remaining oil with whatever fresh herbs you have at hand. The dish is ready when the egg is only just done — better to leave slightly undercooked as when it’s mixed through the ragout, the cooking can continue. Spoon over the herb, mustard and oil mixture.
- Enjoy with toast or just as is.
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