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Egg spring vegetables

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4 Shallots Shallot
200 g g Sugar snap peas Sugar snap peas
40 g g Butter Butter
25 g g Flour Flour
250 ml ml Milk Milk
8 Eggs Egg
Salt Salt
1 half half Lemon Lemon
(grated and juiced (organic))
300 ml ml Vegetables broth Vegetables broth
1 bunch bunch Parsley Parsley
250 g g Parsnip Parsnip

Egg Out with Spring Vegetables

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40 min


  1. Peel the shallots and quarter them.
  2. Clean the sugar snap peas.
  3. Peel the kohlrabi and cut into 1 cm thick sticks.
  4. Mix with shallots in 1 tbsp of hot butter and stir for 2 minutes.
  5. Add sugar and continue stirring for 2 minutes.
  6. Remove the vegetables.
  7. Blanch the remaining butter in a frying pan, add the flour and simmer briefly.
  8. Add the milk and the stock. Salt and pepper and simmer for 12-15 minutes, stirring more frequently.
  9. Meanwhile, boil eggs in boiling water for 10 minutes. Drain, allow to cool and remove shell.
  10. Wash, dry and chop the parsley.
  11. Add the lemon peel to the sauce, season with salt, pepper and lemon juice.
  12. Place the vegetables and eggs in the sauce and let it heat up.
  13. Served with mashed potatoes.