Egg Strudel with Vegetable Brunoise

Prepare: Stir all ingredients well. Pour through a sieve into the greased ramekins, cover with lid or aluminum foil.

Cooking in a bain-marie on the stove: place the ramekins on a cloth in a wide frying pan (maybe two). Pour boiling water up to %height of the ramekins, simmer for 15-20 min (the water should only boil gently on low heat).

Vegetable Brunoise: Sauté shallots in warm light butter or butter. Add vegetables, steam briefly.

Extinguish with sherry, add soup, simmer uncovered until just tender, season.

Serve: Use a sharp kitchen knife to loosen the egg mixture from the edge, turn out onto a plate. Arrange vegetables with the resulting liquid next to it, garnish.

Note: Entrée can be served warm or possibly cooled.

Can be prepared: Cook the egg dish and vegetables 1 day in advance, keep separately in the refrigerator with the lid closed.

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